Stuffed Eggplant Roll-Ups - cooking recipe

Ingredients

2 medium eggplant
flour (for dredging)
2 eggs, beaten
olive oil
1/2 lb. Mozzarella, sliced
1 lb. Ricotta, mixed with 1 tsp. chopped parsley
2 c. marinara sauce
parsley (for garnish)
grated cheese (for garnish)

Preparation

Wash eggplant.
Remove stems and peel. Slice lengthwise and dredge through flour.
Dip into egg and fry in olive oil until golden brown.
Pat dry with paper towels.
Place a slice of Mozzarella in the middle of each slice. Add a scoop of Ricotta and roll up eggplant slices.
Place, seam down, in a greased shallow baking pan and top with a little marinara sauce. Bake at 350\u00b0 for 15 to 30 minutes. Garnish with parsley and grated cheese. Great served with pasta on the side.
Makes 8 servings.