Eggplant Rollatini With Three Cheeses

The cross…always has its way. It wins by defeating its opponent and imposing its will upon him. It always dominates. It never compromises, never dickers nor confers, never surrenders a point for the sake of peace. It cares not for peace; it cares only to end its opposition as fast as possible. With perfect knowledge of all this, Christ said, “If any man will come after me, let him deny himself, and take up his cross, and follow me.” So the cross not only brings Christ’s life to an end, it ends also the first life, the old life, of every one of His true followers. It destroys the old pattern, the Adam pattern, in the believer’s life, and brings it to an end. Then the God who raised Christ from the dead raises the believer and a new life begins. This, and nothing less, is true Christianity… We must do something about the cross, and one of two things only we can do – flee it or die upon it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cklive05	4	Servings

INGREDIENTS

2 1/2	lb	Eggplants, peeled and
		Sliced lengthwise into 1/4"
		slices
		Salt, as needed
1/2	lb	Feta cheese
1	c	Whole-milk ricotta
1		Egg, beaten lightly
3/4	c	Freshly-grated Parmesan
1	T	Fresh lemon juice
1/4	c	Minced fresh parsley leaves
		plus
1	T	Minced fresh parsley leaves
1/2	c	Minced scallions
		Oil, for brushing

INSTRUCTIONS

Sprinkle the eggplant slices lightly with salt on both sides and let
them drain in a colander for 30 minutes. In a food processor chop  fine
the feta, add the ricotta, the egg, 1/2 cup of the Parmesan and  the
lemon juice and blend the mixture until it is smooth. Add 1/4 cup  of
the parsley and the scallion and process the mixture for 10  seconds.
Transfer the eggplant slices to paper towels and pat them  dry. Arrange
one third of the eggplant slices in one layer on a  jelly-roll pan,
brushed with the oil, and brush the tops with the  oil. Cook the
eggplant slices under a preheated broiler about 4  inches from the
heat, turning them once and brushing them again with  the oil, for 8 to
10 minutes, or until they are browned lightly on  both sides. Transfer
them to paper towels to drain and cook the  remaining slices in the
same manner. Put 2 tablespoons of the cheese  mixture at a short end of
each slice and roll up the slices to  enclose the filling. Spread 1/4
cup of the sauce in a 10- by 7-inch  baking pan and arrange the
eggplant rolls in one layer on the sauce.  Pour the remaining sauce
over the rolls and sprinkle it with the  remaining 1/4 cup Parmesan.
Bake the rollatini in a preheated 350  degree oven for 30 to 40
minutes, or until they are heated through,  and sprinkle them with the
remaining 1 tablespoon parsley. This  recipe yields 4 servings.  Recipe
Source: COOKING LIVE with Sara Moulton Recipe courtesy of  Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-D116 broadcast
04-11-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-09-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 340 Calories From Fat: 207 Total Fat: 23.6g Cholesterol: 132.5mg Sodium: 1091.4mg Potassium: 217.2mg Carbohydrates: 7.8g Fiber: <1g Sugar: 3.2g Protein: 24.2g