SATURDAY NIGHT AT THE MANOR ..EGGPLANT PARMIGIANA ROLLS

Preheat your oven to 180 deg C. In a small bowl , combine 1/2 cup of ricotta and 1/2 cup of grated parmesan and season with 1 tbs of minced garlic and a sprinkle of dried chili ( optional ) along with cracked black pepper . You now need to slice a large eggplant into 8 thin lengthways slices . Top each slice with a slice of pancetta , divid the ricotta mixture between each and roll up firmly to enclose . Spread 1 cup and 1/2 cups of pasatta over the base of a deep oven proof dish and arrange the eggplant rolls in a single layer ( join down ). Then top the rolls with an extra cup of pasatta and a sprinkle of grated mozarella over top. Bake for 25 or until golden minutes and the egg plant is tender . Serve with a rocket salad .