The most difficult part in making this dish is slicing the eggplants, but not if you use a mandolin! You’ll get even slices in no time. Also, baking the eggplants first makes them pliable so you can roll. I’ve found that lining the pan with parchment paper works the best. Even when I used an aluminum foil and greased it with oil, it was very difficult to lift the eggplants without tearing. I added cheese to 1/2 of the pan for the husband and I while sprinkling a little bit of parmesan cheese on the baby’s portion.
