Elegant Eggplant Rolls

1 long eggplant

Bread Crumbs

Oil for deep frying

1 lb ground beef

1/2 cup bread crumbs

1 cup cottage cheese

1 cup grated mozzarella cheese

1/4 cup parmesan cheese

3 eggs

1/4 tsp salt

1/2 tsp parsley

1/2 tsp oregano

Dash of pepper

1 quart of Conzatti's spaghetti sauce

Peel and slice eggplant lengthwise.

Sprinkle each slice with salt and let stand 30 minutes to 2 hours.

Drain thoroughly.

Dip eggplant slices into beaten egg and then into the bread crumbs.

Deep fry in 375 degree oil until lightly browned.

Drain on paper towels and set aside.

Brown ground beef.

Remove from heat and add remaining ingredients except the spaghetti sauce.

Put about 1/4 cup of the meat mixture on end of eggplant slice.

Roll up.

Put a little spaghetti sauce on bottom of an 8x8 casserole dish.

Place eggplant rolls in dish.  

Pour remaining spaghetti sauce over rolls.

Bake at 350 degrees for approximately 35 to 40 minutes.

Sprinkle with additional mozzarella cheese and bake five minutes until cheese is melted.

Serves six.  

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