• 2 medium eggplants, peeled and thinly sliced lengthwise
• salt
• flour for dredging
• 1/4 cup extra-virgin olive oil
• 1 cup ricotta
• 3/4 cup freshly grated pecorino, divided
• 1 egg
• 1 tablespoon chopped thyme
• freshly ground pepper
• 8 ounces mortadella, thinly sliced
• 1 cup pre-made tomato sauce
• 1/4 cup shredded mozzarella

Place the eggplant slices in a colander over the sink, and sprinkly liberally with salt. Set aside for 30 minutes. Wipe off the salt, and dredge in flour. In a large skillet over medium heat, wamt the olive oil. Add the eggplant slices in batches, and cook on both sides until soft and light golden. Remove from the oil, and drain on paper towels.

Preheat over to 350°. In a bowl, combine the ricotta, 1/2 cup of pecorino, egg and thyme. Season with salt and pepper, and mix well. Lay the eggplant slices on a work surface, and place a slice of mortadlla on each one. Top with a tablespoon of the ricotta mixture, and roll up. Place about 1/2 cup of the tomato sauce in the bottom of a baking dish, and add the eggplant rolls seam side down. Spoon more tomato sauce over, and sprinkle with the mozzarella and remaining pecorino. Place in the oven, and bake for 15 minutes or until the cheese melts. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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