Stuffed Eggplant Rolls - cooking recipe

Ingredients

3 c. tomato sauce
1/4 lb. Prosciutto
2 hard-boiled eggs
2 c. bread crumbs
1 1/2 c. oil
1 medium eggplant
1/2 lb. Mozzarella cheese
2 lightly beaten eggs
1/2 c. grated cheese

Preparation

Skin eggplant and cut lengthwise slices about 1/8-inch thick. Dip slices in egg batter and then in bread crumbs.
Fry and cool slices in refrigerator for a couple of hours.
Place a slice of Prosciutto on each slice of eggplant.
Chop hard-boiled eggs.
Mix in grated cheese and place on top of Prosciutto.
Add grated Mozzarella on top of this, then roll each slice and secure with toothpick.
Place in baking dish.
Pour sauce and Mozzarella on top. Bake until cheese is all melted at 350\u00b0 for 10 to 15 minutes.