Eggplant Rollatini by Emilie Winfield

Ingredients:
Eggplants (however many you want- we'll use 2 for this recipe)
Olive oil or butter for pan frying the eggplant
Couscous (about 1/2 to 3/4 cup)
Marinara Sauce (about a cup)
Basil, chopped
Mozzarella cheese

Directions:
1. Cut the eggplant longways into strips that are about a quarter inch thick. Pan fry them in the butter or olive oil until they are golden brown and a little soft.
2. Cook the couscous
3. Put a couple tablespoons of couscous onto the end of each slice of eggplant and roll it up longways
4. Put the rolls onto a baking pan and put the basil, marinara sauce, and mozzarella sauce on top
5. Bake in a 375 degree oven for about 10-15 minutes

Enjoy!