Stuffed Eggplant - cooking recipe

Ingredients

1 medium eggplant, sliced thin (1/8-inch)
flour for dredging
3 eggs, beaten
1 lb. Ricotta cheese
1 large egg
pinch of salt and pepper
1 Tbsp. grated Romano cheese
slices of Mozzarella cheese
2 or 3 c. prepared marinara sauce

Preparation

Coat eggplant slices with flour and dip into beaten eggs. Brown in vegetable oil on both sides.
Remove from heat.
Mix together Ricotta, 1 egg, salt, pepper and Romano cheese.
Place slice of Mozzarella cheese and a spoonful of Ricotta mixture into eggplant slice and roll up.
Place seam side dough in a baking pan. Repeat.
Cover with marinara sauce.
Bake at 400\u00b0 for 15 to 20 minutes.
Sprinkle with Romano cheese.
Serves 4 to 6.