2 medium eggplants flour for dredging
2 eggs, beaten
olive oil
½ cup fresh parsley, finely chopped
½ pound sliced mozzarella
1 pound ricotta mixed with 1 tablespoon of finely chopped parsley
2 cups Mamma's Marinara Sauce (always featured on Dom's website)
more chopped parsley, if desired
grated cheese, if desired
Wash eggplants, remove stems, peel, and slice lengthwise. Dredge eggplant slices in flour. Dip into beaten egg and fry until golden brown. Pat dry with paper towels. Place a slice of mozzarella in the middle of each eggplant slice. Add a scoop of ricotta. Roll up eggplant slices and place eggplant rolls, seam side down, in greased shallow baking pan and top with a little Marinara Sauce.
Bake in a 350 degree oven for 15 to 30 minutes. If desired, garnish with chopped parsley, and grated cheese. Great with a pasta on the side!
