Ingredients

10 slices Canadian bacon, about 1/8-inch thick (about 10 oz.)
1 large eggplant, about 1 1/2 pounds
3 tablespoons vegetable oil
2 tablespoons flour
1 1/2 cups milk
Dash ground pepper
Dash nutmeg
1 cup part-skim Ricotta cheese
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese

Cooking Instructions

Wash eggplant; pare if desired; cut off stem and blossom end. Cut lengthwise into 10 thin slices. Brush slices lightly with oil and saute a few at a time in a 10-inch fry pan until tender. Set aside.

Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cook and stir until mixture boils and thickens. Season with pepper and nutmeg. Combine Ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice. Lap one small eggplant slice over a larger slice.

Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around cheese and place seam-side-down in an 11 × 7-inch baking dish. Pour sauce over eggplant roll-ups. Sprinkle with cheese. Bake in a 375ºF oven for 30 minutes or until heated through.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)