Impoltini Conmelazane

2 eggplants
2 1/2 cups ricotta cheese
2 eggs
fresh chopped parsely and oregano
olive oil
tomato sauce
salt and pepper

Slice the eggplants length ways 1/4 inch slices.

Fry them slightly until they're soft.

Mix ricotta, with the herbs, the eggs and some salt and pepper.

Roll them up in the eggplant like you would make sausage rolls.

Cover them with your tomato sauce

Bake in the oven at 350 degrees for 30 minutes.

Serving Suggestion: Serve as part of an antipasto platter, or as a main course served with orzo pasta, or you can serve it cold and sliced as it sets quite well, on an hors d'oeuvre platter.

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