• 2 lg. eggplants
• 1 onion sliced thin
• 2 clove of garlic
• 1/4 olive oil
• 2 tablespoon minced parsley
• 3-4 anchovies
• 4 Tbsp tomato sauce
• salt to tasta
• pepper
• 12 laurel leaves
• 1 Tbsp capers
• 3 oz cacciocavallo
• 1/2 cup bread crumbs

Slice the eggplant in 1/4" slices

Blanch them and put aside

0. sauté onions with minced garlic clove in olive oil
1. add minced parsley
2. add anchovies
3. add tomato sauce and check salt & pepper
4. clean and wash capers and add to filling
5. add a handful of bread crumb
6. add cacciocavallo
7. mix well and be sure it has a rather thick paste consistency.
8. If too soft add some more bread crumbs, if too hard add some more tomato sauce
9. Place on a flat slice of eggplant a spoon full of the filling
10. roll and secure with a toothpick
11. line up with a leave of laurel separating each roll of eggplant
12. squeeze some lemon a and bake for 20 min. at 350F