About 75% from Cook's Illustrated, remainder alterations by yours truly...
Serves 3-4. Can easily be scaled up.
1 large eggplant
vegetable oil
salt & pepper
3 garlic cloves, minced
1/4 t. dry oregano
half a dried red chili (the tiny hot ones) or a few red chili flakes
1 can anchovies in oil
28 oz can tomatoes
1 slice "hearty" sandwich bread
8 oz cottage cheese
generous 1/4 c Parmesan
1 Old World Polish sausage (or other sausage, optional)
1 T lemon juice
Preheat oven to 375 F. Slice eggplant lengthwise into 3/8" planks (should get 6-7). Line rimmed baking sheet with parchment and lay out eggplant. Brush with 1 T oil & sprinkle with salt and pepper. Flip and repeat on other side (another 1 T oil). Bake for 30-35 minutes until tender and lightly browned. Remove from oven.
While eggplant bakes, heat large saucepan with 1 T oil. Add garlic, oregano, and chili. Stir until fragrant. Add tomatoes & anchovies. Let simmer/thicken over low heat.
Cut sausage into small pieces and brown in skillet. Whir bread in food processor until finely ground. Mix with cottage cheese, Parmesan, 1/2 t. salt & lemon juice. Divide between eggplant slices (put at large end) and roll up slices. Place, seam side down, in sauce and simmer another 5 minutes. Serve.
