Eggplant In The Style Of Modugno (Melanzane A

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.