Eggplant Parmesan Rollatini

My husband "hates" Italian" food, "hates" eggplant", so I didn't tell him what I was cooking. He came in saying something smells awfully good! There is a little left for lunch tomorrow - what else can I say? Recipe was delicious and we all enjoyed every bite! Thank you

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Dangerously good.

Eggplant Notes: • Doesn't store well. Don't refrigerate; cook within 2 days. Use them for a still-life display in a cool, dry place • Choose smooth shiny eggplant w/ taut skin & no wrinkles. Pass up eggplant w/soft brown areas, which are bitter due to cold damage. • Look for a dimple inward on the bottom. • For eggplant that holds its shape in sautés and sauces, try purple or lavender shaped varieties. • Small elongated Asian varieties or dark purple Indian eggplants have a mild flavor & creamy flesh. Stir fry these. Cut plant in half lengthwise and then into 1/2" thick half-moons. • Can buy year-round but peak season is late summer. • Peel either completely or in striped fashion when served in chunks or slices. If you are roasting whole in oven or on grill, leave the skin on; then, after roasting, let it cool and scoop out the flesh. Purging Eggplant: Only salt ("purge") eggplant when frying or sautéing it. Salting keeps the slices from absorbing too much oil. They are like oil-slurping sponges. Larger eggplants generally have a lot of moisture that needs to be removed before cooking. Salting has little effect on whether the eggplant is bitter. Never purge Japanese or baby eggplants. No need to purge small eggplants weighing less than 6 oz. To Purge Use kosher salt (wipes away). Salt slices or cubes liberally; place in a colander inside a bowl, or in a single layer on a cookie sheet lined with paper towels. Weigh the bowl or sheet down with something heavy & let the eggplant drain for at least 1 hour to remove the bitter juices. Drain, rinse, & dry slices with paper towels or gently twist cubes inside of a kitchen towel.