Eggplant rolls

I prepare and salt my eggplant at noon and let it sit between paper towel for the afternoon. It is quite okay to let it sit in the sink salted,for only 30 minutes if you don't have the time.

Preheat oven to 375 F.

Salt prepared eggplant and let sit at least 30 minutes, or between paper towel for longer. Rinse and pat dry. Heat oil in saute pan over medium high, and saute the eggplant for about 5-6 minutes per side. You will most likely have to cook the slices in batches - don’t over crowd. Add more oil for each batch. Remove and let cool enough so you can handle them.

In the same pan, adding more oil if you like (I didn’t), saute the onions for 2 minutes on medium. Add mushrooms and the chopped tomato, continue heating 2 more minutes. Remove from heat.

Mix together the cheeses, eggwhites, seasonings. Add your saute onion mix to your cheese/egg mix.

In a casserole dish, pour enough of your marinara to JUST cover the bottom of the dish. Lay out one slice of eggplant on working surface and place filling down center of slice and roll up. Continue with rest of slices. If you have extra filling, put it in between rolls in the baking dish. Pour on the rest of the marinara sauce. Top with parmesan cheese. Cover with foil and bake for 30-40 minutes until bubbly.