Eggplant Rollatini with Three Cheeses
| Yield: | 4 servings |
| Categories: |
| 2 1/2 | lb | Eggplants; peeled, and |
| Sliced lengthwise into 1/4" slices | ||
| Salt; as needed | ||
| 1/2 | lb | Feta cheese |
| 1 | c | Whole-milk ricotta |
| 1 | lg | Egg; beaten lightly |
| 3/4 | c | Freshly-grated Parmesan |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | Minced fresh parsley leaves; plus |
| 1 | tb | Minced fresh parsley leaves |
| 1/2 | c | Minced scallions |
| Oil; for brushing |
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