Recipe - Eggplant Sorentino

Marinara Sauce
1 sl Mozzarella
One half cup Mozzarella, grated
1 cup Ricotta cheese, grated
1 md Or large eggplant
Egg wash (1 cup Romano
cheese, grated mixed
with 23 eggs
1 teaspoon Garlic powder
Pinch parsley
Pinch salt and pepper
Flour

Peel and slice eggplant into 1/8inch slices. Dip in
egg wash, then into flour to coat. Fry eggplant until
golden brown, then drain. As if making a crepe, fill
eggplant with Ricotta cheese and 1 slice Mozzarella,
then roll. Place eggplant seamside down in baking
dish that has some Marinara Sauce on bottom. Cover
eggplant with more Marinara Sauce and top with more
Mozzarella. Bake at 350 F for about 1015 minutes or
until cheese melts. Marinara Sauce: 1 can whole
Italian pear tomatoes 6 cloves garlic Oregano, basil,
red pepper, salt to taste Olive oil In frying pan,
cover bottom with olive oil. Brown 3 cloves garlic
cut in half, then remove and discard. Crush tomatoes
by hand and place in frying pan. Season to taste and
simmer 1520 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini