Eggplant

• 2 Eggplants, peeled and thinly sliced
• Kosher Salt
• Oil for frying
• 1 1/2 cups Flour
• Salt
• Pepper
• Oregano
• 5 Eggs, beaten

FOR PARMIGIANA

• Marinara Sauce
• Grated Cheese
• Sliced Mozzarella

FOR ROLLATINI

• Vodka Sauce
• Sliced Mozzarella
• Ricotta Cheese
• Salt
• Pepper

1. Lay out Eggplant on paper towel and salt both sides. Allow water to drain for 15 minutes.
2. Heat pan with 1/2″ of oil until the oil shimmers.
3. Season Flour with Salt, Pepper and oregano, and stir well.
4. One by one, dredge each piece of Eggplant in Flour, then dip in Egg, then place in pan. Turn as edges begin to brown.
5. Drain cooked Eggplant on cardboard or paper towel.
6. Preheat oven to 400.

FOR PARMIGIANA

1. Put a little Marinara on an oven-proof plate or baking sheet.
2. Stack each portion on the plate or sheet: Eggplant – Marinara – Mozzarella – Eggplant – Marinara – Grated Cheese – Eggplant – Marinara – Mozzarella – Marinra – Grated Cheese
3. Bake for 15 mins. or until Mozzarella is melted and nicely browned.
4. Plate and add a little more warm Marinara.

FOR ROLLATINI

1. Put a little Vodka Sauce on an oven-proof plate or baking sheet.
2. Lay out each piece of Eggplant on the counter and place a slice of Mozzarella at the bottom of each one.
3. Add around 1/3 cup of Ricotta Cheese on top of the Mozzarella at the edge of the Eggplant.
4. Season with Salt and Pepper
5. Roll, starting at the Ricotta Cheese.
6. Place on the pan or baking sheet and top each with Vodka Sauce and a slice of Mozzarella.
7. Bake for 15 mins. or until Mozzarella is melted and nicely browned.
8. Plate and add a little more warm Vokda Sauce.