Italian Eggplant Rolls
Ingredients
| 2 medium eggplants | ||
| flour for dredging | ||
| 2 eggs beaten | ||
| olive oil | ||
| 1/2 lb mozzarella cheese, sliced | ||
| 1 lb ricotta mixed with 1 tbs of fresh chopped parsley | ||
| 2 cups marinara sauce | ||
| Parmesan cheese, grated for garnish |
- Wash the eggplants, remove stems, peel and thinly slice lengthwise.
- Dredge the egg plant slices in flour, dip into beaten egg and fry until golden brown.
- Drain on paper towels.
- Place a slice of mozzarella in the middle of each eggplant slice, then add a scoop of ricotta.
- Roll up the eggplant slices and place the rolls seam side down, in a greased shallow baking pan, and top with a little marinara sauce.
- Bake in a preheated 350 degree over for about 20 minutes.
- Garnish with chopped parsley and grated Parmesan.
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