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1.
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Layer the aubergine slices in a colander, sprinkling each layer with the salt.
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Set aside to drain for at least 1-1/2 hrs.
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Gently squeeze out the excess liquid.
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Pat dry with paper towels.
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2.
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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.
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Add in the aubergine slices in small batches and fry, turning once, till golden brown and cooked through, about 2 min per side.
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Remove with a slotted spoon and drain on paper towels.
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3.
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Preheat the oven to 375F.
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In a medium bowl, combine the bread crumbs, garlic, parsley, mozzarella and all but 2 Tbsp.
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of the Parmesan.
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Stir in the egg and season with salt and pepper.
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4.
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Spoon 3/4 c. of the Marinara Sauce into a nonreactive 8-by-12-inch baking pan.
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Spread about 1 Tbsp.
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of the mozzarella mix on each slice of aubergine, roll up and place seam side down in the pan.
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Spoon the remaining 1/4 c. Marinara Sauce over the aubergine rolls and sprinkle the reserved 2 Tbsp.
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Parmesan on top.
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(This dish can be prepared to this point several hrs ahead and kept covered at room temperature.)
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Bake till the mix bubbles and the cheese is melted, about 20 min.
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Serve warm or possibly at room temperature.
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These aubergine rolls are from Apulia, the region which forms the heel of the Italian boot.
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They make a wonderful antipasto or possibly a delicious luncheon dish.
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Serve at room temperature to enjoy their fullest flavor.
