This recipe from The Old Farmer’s Almanac Comfort Food cookbook contains three different cheeses and is sure to convert anyone who claims not to like eggplant.
1. From each eggplant, lengthwise, cut six ¼-inch-thick slices. (Reserve unused portions for another use.)
2. Salt both sides of each slice. Stand each slice upright in a colander placed inside a bowl. Set aside for 30 minutes, then blot slices with paper towels.
3. Preheat oven to 375°F. Grease two rimmed baking sheets.
4. Lay eggplant slices on prepared pans and brush lightly with oil. Bake for 8 minutes, turn over, and bake for 8 minutes more, or until soft.
5. Grease a large, shallow casserole. Spread tomato sauce in it.
6. Beat 1 egg and set aside.
7. Spread bread crumbs on a plate.
8. Combine ricotta and remaining egg and mix. Add 1 cup mozzarella, ½ cup Parmesan, pesto, sausage, if using, and pepper. Mix to blend.
9. Working with one slice of eggplant at a time, smear a spoonful of cheese filling on one side. Beginning at the narrow end, roll eggplant into a neat bundle. Brush with beaten egg, roll in bread crumbs, and place in prepared casserole, seam side down. Repeat with remaining ingredients. Do not crowd in casserole. Sprinkle with remaining cheeses and drizzle with olive oil.
10. Bake uncovered, for 35 to 40 minutes, or until bubbly.
Makes 6 servings.