Eggplant Rollatini with Three Cheeses

Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes.

In a food processor chop fine the feta, add the ricotta, egg, 1/2 cup parmesan and lemon juice blend until smooth.

Add 1/4 cup parsley and scallions and process the mixture for 10 seconds.

Transfer the eggplant slices to paper towels and pat them dry.

Arrange 1/3 of the eggplant slices in one layer on a jelly roll pan brushed with oil and brush the tops with oil.

Cook the eggplant slices under a preheated broiler about 4 inches from the heat turning them once and brushing them again with the oil for 8-10 minutes or until lightly browned on both sides.

Transfer them to paper towels to drain and cook the remaining slices in the same manner.

Put 2 Tbsp. of the cheese mixture at the short end of each slice and roll up slices to enclose filling.

Spread 1/4 cup of the sauce in a 10 x 7 baking pan and arrange the eggplant rolls in one layer on the sauce.

Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup of parmesan.