Palermo Style Aubergine Roulades

4 medium sized eggplant (aubergine)
700 grams or 24 oz. ripe, firm tomatoes
200 grams or 7 oz. mozzarella
1 sprig marjoram
1 sprig thyme
1 sprig basil
1 shallot, minced
6 T. extra virgin olive oil
Salt and black pepper

1. Slice the top and tail of the eggplant and cut into 1” thickness.
2. Place in bowl of cold salted water for 15 minutes.
3. Scald tomatoes in boiling water, drain, peel, seed and chop coarsely.
4. Wash and dry basil.
5. Drain eggplant, dry well and fry in oiled non-stick skillet, until golden on all sides.
6. Pour 2 T. of oil into pan, add minced shallot and few leaves of basil and let sweat, without browning. Add half of tomatoes, season and cook for 10 minutes.
7. Dice mozzarella, place in bowl and add remaining tomatoes and basil leaves, add coarsely chopped marjoram and thyme. Add 2 more T. of oil, season and mix well.
8. Place a spoonful of mixture into center of each slice of eggplant and roll them up.
9. Grease a oven safe baking dish, pour the tomato sauce in, rest the eggplant rolls on top and cook in 350 oven for 10 minutes. Remove from oven and let stand at room temperature for 5-8 minutes.
*****Great dish to serve over pasta.
This is a very old Italian recipe that uses the metric system. I had to work and guess at some of the conversions. Below you will see a conversion table to help you with your calculations.

METRIC CONVERSION TABLE FOR FOOD PREPARATION

WEIGHT EQUIVALENTS:

8 oz. 227 grams 0.50 lb.
7 oz. 198 grams 0.44 lb.
6 oz. 170 grams 0.38 lb.
5 oz. 142 grams 0.31 lb.
4 oz. 113 grams 0.25 lb.
3 oz. 85 grams 0.19 lb.
2 oz. 57 grams 0.13 lb.
1 oz. 28 grams 0.06 lb.
0.5 oz. 14 grams 0.03 lb.

LIQUID MEASURE EQUIVALENTS:

1 C. 8 oz. 16 Tbs. 237 ml.
¾ C. 6 oz. 12 Tbs. 177 ml.
2/3 C. 5.3 oz. 10 Tbs. +2 tsp. 158 ml.
½ C. 4 oz. 8 Tbs. 118 ml.
1/3 C. 2.7 oz. 5 Tbs.+1 tsp. 79 ml.
¼ C. 2 oz. 4 Tbs. 59 ml.
1/8 C. 1 oz. 2 Tbs. 30 ml.
1/16 C. .5 oz. 1 Tbs. 15 ml.

1 liter=about 34 ozs.
1 kilogram=2.2 lbs.