I forgot I had these nice eggplants I got from the farmers’ market until I saw them in my crisper drawer a week later. So, I needed to use them right away. For a quick weekday dinner, straight from Mario Batali’s “Molto Italiano“, I made this addictive dish (I had tomato sauce on hand from another dinner).
Thinly slice eggplant.
Spread slices with a mixture of ricotta, Parmesan, egg and scallions and roll them.
Layer in a baking dish with tomato sauce and bake.