4 tablespoons olive
About 3 pounds of eggplant (slice these lengthwise) You can use the italian (egg shaped) or the asian (long skinny) eggplants
Salt & pepper to taste
1 1/2 cup tomato sauce See steps below for making a sauce
15 ounces ricotta cheese
2 teaspoons dried oregano or 6 teaspoons fresh
2 cups grated Mozzarella
1/2 cup grated Parmesan
To make a fresh tomato sauce
4-5 medium-large tomatoes
Sea salt & pepper
4-5 garlic cloves
a good handful of fresh basil
Wash and core your tomatoes and cut into halves
Put onto a baking sheet and drizzle with olive oil
Sprinkle with salt & pepper
Roast in a 400 degree oven till soft
Process tomatoes, basil and garlic in a food processor till smooth.
Heat oven to 400-450 degrees
Arrange slices of eggplant that have been salt & peppered on a greased baking sheet
Bake the eggplant until soft
Spread 1/2 cup of tomato sauce in the bottom of a 9 X 13 inch baking dish
In a large bowl whisk together eggs, ricotta, oregano and a cup of the mozzarella
Put about 3 tablespoons of the ricotta mixture on the end of an eggplant slice and roll up. Place in the baking dish. Continue until all slices have been completed.
Top the eggplant rolls with the rest of the tomato sauce and mozzarella. Sprinkle with parmesan.
Bake until the cheese has melted and the sauce is bubbly. Usually takes about 25-30 minutes.