Name: Eggplant in the Style of Modugno (Melanzane A
Ingredients: 1 lg Eggplant (about 2 lbs),; Sliced lengthwise 1/4-inch; Thick; 1 tb Salt; 2 c Olive oil; 1/4 c Dry bread crumbs; 2 ts Minced garlic (3 medium; Cloves); 1/2 c Chopped parsley; 1 3/4 c Grated mozzarella cheese; (8 oz.); 1/2 c Freshly grated Parmesan; Cheese (2 oz.); Freshly ground pepper; 1 c Marinara Sauce

Our Western worldview gets involved here once again. We have a strong tendency to want to analyze everything and place the parts in neat, mutually exclusive categories. So we ask questions like, How do I know whether it is the world, the flesh, or the devil? My response is that most situations will involve some of each element to some extent… (They) are treated as working together so closely that you cannot talk about one without talking about the other. The flesh is the earthly qualities about which enable us to respond to the temptation. The world is the milieu in which we live and which is under the control of 'the ruler of the kingdom of the air.' Satan and his demons know what fleshly parts of us are especially vulnerable, and they use the stimuli of the world around us to arouse sinful thought in us. The Devil would be a fool not to try to take advantage of the world and the flesh in his aim to destroy us.

Timothy Warner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Italian, Vegetarian	8	Servings

INGREDIENTS

1	lg	Eggplant (about 2 lbs),
		Sliced lengthwise 1/4-inch
		Thick
1	tb	Salt
2	c	Olive oil
1/4	c	Dry bread crumbs
2	ts	Minced garlic (3 medium
		Cloves)
1/2	c	Chopped parsley
1 3/4	c	Grated mozzarella cheese
		(8 oz.)
1/2	c	Freshly grated Parmesan
		Cheese (2 oz.)
		Freshly ground pepper
1	c	Marinara Sauce

INSTRUCTIONS

1.  Layer the eggplant slices in a colander, sprinkling each layer with the
salt.  Set aside to drain for at least 1-1/2 hours. Gently squeeze out the
excess liquid.  Pat dry with paper towels. 2. In a large skillet, heat the
olive oil over moderately high heat to 375F or until a small bread cube
browns in about 1 minute. Add the eggplant slices in small batches and fry,
turning once, until golden and cooked through, about 2 minutes per side.
Remove with a slotted spoon and drain on paper towels. 3. Preheat the oven
to 375F.  In a medium bowl, combine the bread crumbs, garlic, parsley,
mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the egg and
season with salt and pepper. 4. Spoon 3/4 c. of the Marinara Sauce into a
nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of the
mozzarella mixture on each slice of eggplant, roll up and place seam side
down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the
eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top.
(This dish can be prepared to this point several hours ahead and kept
covered at room temperature.) Bake until the mixture bubbles and the cheese
is melted, about 20 minutes. Serve hot or at room temperature. These
eggplant rolls are from Apulia, the region that forms the heel of the
Italian boot.  They make a wonderful antipasto or a delicious luncheon
dish.  Serve at room temperature to enjoy their fullest flavor.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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