I made a recipe last night from her book "Marcella Cucina" that was very good. It was eggplant balls filled with Mozz. This is the recipe. I took two eggplants, washed and sliced about an 1/2 inch thick and leached them with salt for about an hour. Then I patted them dry and placed them on a cookie sheet in a pre-heated 350 degree oven on the top rack and cooked them until they were tender and dry. This took about 40 minutes. As they were cooking I chopped half a cup of flat leaf parsley, grated half a cup of parm, minced two cloves of garlic (not in her recipe) I made a batter with two eggs and a tablespoon of flour and made some fresh bread crumbs. After the eggplants where cooked and able to be handled I chopped them fine and put them in a bowl,added the parm,parsley, garlic, 1 egg, salt and black pepper and enough bread crumbs just to bind. I then cut the oveline into about a 1/2 inch diced, sprinkled with evoo and pepper flakes (not in her recipe) then formed the eggplant mixture into little balls, about the size of a ping pong ball,made a little indentation with my finger and filled the hole with a piece of cheese, then rolled them like a meatball to encase the cheese, I then fried them in vegetable and olive oils for a moment on each side and served them with a fresh tomato sauce. It was a side dish for our meal but could see these as an app or made smaller for HDO's give it a try, there good.