Eggplant Rolls Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 Eggplants Salt 6 Roasted Red Peppers, chopped 2/3 Cup Bread Crumbs, lightly toasted 2 Cup Pecorino Cheese, graded 3 tablespoon Pine Nuts 9 tablespoons Olive Oil 6 Garlic cloves, minced Pepper to taste Large bunch of Fresh Basil White Wine Vinegar
			Cut Eggplant lengthwise into slices 1/3" thick. You should have 12 slices. Use only the 8 larger slices, arrange on a paper towel and salt the one side generously. Let stand for 2 hours. Bring a pot of water to a boil, place 2 Eggplant slices at a time in water and cook until they are flexible enough to roll, about 5-6 minutes. Transfer to a paper towel. In a small bowl, combine Red Peppers, Bread Crumbs, 1/2 C Pecorino Cheese, Pine Nuts, and 2 tablespoon Olive Oil. Stir to mix well. In a small frying pan over medium heat, warm 1 tablespoon Olive Oil, add Garlic and saute for 1 minute. Next pour the pepper mixture in pan and cook for 1-2 minutes then remove from heat. Season generously with salt and pepper. Heat oven to 375 degree's. Oil a 10 x 10 baking dish. Divide the bread crumb stuffing among the slices, spreading it in a thin layer. Scatter the Basil evenly over the stuffing. Roll each slice into a neat cylinder, then arrange, seam side down in oiled baking dish. Drizzle the rolls evenly with remaining Olive Oil and lightly sprinkle with White Wine Vinegar. Bake for 1 hour. Remove from oven and sprinkle with remaining 1/2 C Pecorino Cheese. Serve hot.