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1
Preheat a charcoal grill or a kitchen broiler.
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2
Cut off the ends of the eggplant.
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3
Cut the eggplant into slices about one-quarter-inch thick.
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4
There should be about 18 slices.
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5
Remove the yolks from the eggs and put them through a fine sieve.
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6
Finely chop the whites.
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7
Combine the two.
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8
Put in a mixing bowl.
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9
Place the eggplant slices, a few at a time, over the charcoal or under the broiler and cook, turning once, about 45 seconds on each side.
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10
The partly cooked slices will be slightly limp.
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11
Remove the slices and sprinkle with salt and pepper.
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12
Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
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13
Line a six-cup loaf pan lengthwise with one layer of eggplant slices.
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14
Sprinkle with one tablespoon oil and one-half teaspoon vinegar.
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15
Cover with one-quarter cup of the egg mixture.
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16
Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar.
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17
Add another layer of the egg mixture and cover with a layer of eggplant slices.
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18
Sprinkle with the same amount of oil and vinegar.
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19
Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture.
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20
Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil.
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21
Press down with the fingers.
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22
Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
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23
When ready, the dish may be cut into crosswise slices, but ideally the eggplant slices should be rolled individually, with the egg filling in the center.
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24
Serve one or two rolled slices as an appetizer.
