| 1 | Layer the eggplant slices in a colander, sprinkling each layer with the salt. |
| 2 | Set aside to drain for at least 1-?hours. |
| 3 | Gently squeeze out the excess liquid. |
| 4 | Pat dry with paper towels. |
| 5 | 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. |
| 6 | Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 2 minutes per side. |
| 7 | Remove with a slotted spoon and drain on paper towels. |
| 8 | Preheat the oven to 375°F. |
| 9 | In a medium bowl, combine the bread crumbs, garlic, parsley, mozzarella and all but 2 tablespoons of the parmesan. |
| 10 | Stir in the egg and season with salt and pepper. |
| 11 | Spoon ?c. of the marinara sauce into a nonreactive 8-by-12-inch baking pan. |
| 12 | Spread about 1 tablespoon of the mozzarella mixture on each slice of eggplant, roll up and place seam side down in the pan. |
| 13 | Spoon the remaining ?c. marinara sauce over the eggplant rolls and sprinkle the reserved 2 tablespoons parmesan on top. |
| 14 | (this dish can be prepared to this point several hours ahead and kept covered at room temperature). |
| 15 | Bake until the mixture bubbles and the cheese is melted, about 20 minutes. |
| 16 | Serve hot or at room temperature. |
| 17 | These eggplant rolls are from apulia, the region that forms the heel of the italian boot. |
| 18 | They make a wonderful antipasto or a delicious luncheon dish. |
| 19 | Serve at room temperature to enjoy their fullest flavor. |
