Preheat oven to 375 degrees F. Wash eggplant, pare if desired, cut off stem and blossom end. Cut lengthwise into 10 thin strips. Brush lightly with oil and saute a few at a time in a 10 inch frypan until tender. Sprinkle lightly with pepper and nutmeg. Set aside. Combine ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice, lap a smaller slice over a larger slice. Spread a rounded tablespoon of cheese over the eggplant and bacon. Roll around cheese filling and place seam side down in an 11×7 inch baking dish. Pour sauce over the rolls and sprinkle with cheese. Bake for 30 minutes or until heated through. Serve additional sauce on the side if desired and a crusty garlic bread with green beans.
Recipe courtesy of National Pork Board