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Stuffed Sicilian Eggplant Rolls

Stuffed Sicilian Eggplant Rolls

3 large, long eggplants (lightweight = less seeds)
10 tablespoon Sophia Extra Virgin Olive Oil
1/3 cup onion, finely chopped
3/4 cup Sophia Italian Seasoned Breadcrumbs
1/3 cup raisins, soaked in boiling water for 10 mins, drained & chopped
3 tablespoon parsley, finely chopped
1/3 cup unsalted pistachios, finely chopped
2 tablespoon Sophia Lemon Juice
2 tablespoon Sophia Capote Capers, rinsed & chopped
1/4 cup Sophia Grated Romano Cheese
1 teaspoon Sophia Atlantic Sea Salt 
Pepper to taste
Preheat oven to 375F. Slice eggplants lengthwise into 12 thin slices (discard outer slices). In batches, boil eggplant slices in a large shallow pan of boiling water for about four minutes, until softened. Remove and dry thoroughly on a paper towel lined tray. Sauté onions in 5 tablespoons of olive oil over medium heat until translucent, about 5 minutes.  Add bread crumbs and cook another 2 minutes. Remove from heat and add raisins, parsley, pistachios, lemon juice, capers, Romano cheese, salt and pepper. Mix well. Place a teaspoon of breadcrumb mixture at one end of the eggplant slices, roll up firmly, and secure with toothpicks. Place the prepared eggplant rolls on an oiled baking sheet, brush with remaining olive oil, and bake for 30 minutes.  

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