2 1/2 lbs. of Eggplant, Peeled & Sliced Lengthwise into 1/4-inch Slices
1/2 lb. Feta Cheese
1 cup Whole Ricotta
1 Large Egg, Beaten Lightly
3/4 cup Freshly Grated Parmesan
1 tbsp. Fresh Lemon Juice
1/4 cup plus 1 tbsp. Minced Fresh Parsley Leaves
1/2 cup Minced Scallions
Oil For Brushing

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.

Bake the rollatini in a preheated 350 oven for 30-40 minutes or until they are heated through. Sprinkle with remaining Tbsp. of parsley and serve.