STUFFED EGGPLANT WITH RICOTTA CHEESE
1- First trim them and peel 'em. Slice them very thin. Brush your grill or iron cast pan with Olive Oil. Salt and Pepper at your taste.
2-Once they look like the ones in the picture below, flip them over.3-After you cook all your Eggplant slices, let's get to work on the filling. I like to use whole milk Ricotta, fresh mozzarella, Parmesan, salt and pepper. 4-Lay flat the Eggplant and place the filling on top. Start rolling up the Eggplant with the filling inside and place them in the cooking container. In the container you use (I use the Pyrex) put Tomato sauce at the bottom of the container ( to keep and prevent from sticking the Eggplant to the base of the container ) Gently start to accommodate the Eggplant rolls one next to each other.
5- Now put some extra Tomato sauce on top of the rolls ( but not too much ) and sprinkle more Mozzarella cheese and Parmesan cheese on top of the rolls. Place the tray in hot oven (400˚ F.) for about 15 - 20 minutes
6-Remove from the over and let it sit for 2 or 3 minutes. Serve and enjoy a real dish from an Italian grandma. Just like mine....