Aubergine In The Style Of Modugno (Melanzane A Recipe

1.
Layer the aubergine slices in a colander, sprinkling each layer with the salt.
Set aside to drain for at least 1-1/2 hrs.
Gently squeeze out the excess liquid.
Pat dry with paper towels.
2.
In a large skillet, heat the extra virgin olive oil over moderately high heat to 375F or possibly till a small bread cube browns in about 1 minute.
Add in the aubergine slices in small batches and fry, turning once, till golden brown and cooked through, about 2 min 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 Tbsp.
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 Tbsp.
of the mozzarella mix on each slice of aubergine, roll up and place seam side down in the pan.
Spoon the remaining 1/4 c. Marinara Sauce over the aubergine rolls and sprinkle the reserved 2 Tbsp.
Parmesan on top.
(This dish can be prepared to this point several hrs ahead and kept covered at room temperature.)
Bake till the mix bubbles and the cheese is melted, about 20 min.
Serve warm or possibly at room temperature.
These aubergine rolls are from Apulia, the region which forms the heel of the Italian boot.
They make a wonderful antipasto or possibly a delicious luncheon dish.
Serve at room temperature to enjoy their fullest flavor.