Eggplant Rollatini - cooking recipe

Ingredients

3 large eggs
1 tsp. salt - divided
1 tsp. black pepper - divided
3 Tbsp. grated parmesan cheese
2 medium egg plants, peeled and sliced lengthwise in 1/8 inch slices
1 cup olive oil
16 oz. ricotta or cottage cheese
2 Tbsp. parsley
1 cup shredded mozzarella
About 2 cups prepared marinara sauce
1 cup or more of flour
Optional: 25 slices of pepperoni

Preparation

Wisk together 2 eggs, 1/2 tsp. salt, 1/2 tsp. pepper, 3 Tbsp. Parmesan cheese until blended.
Dredge eggplant slices in flour, then in egg mixture.
Heat olive oil in a large deep skillet until hot, but not smoking.
Place eggplant slices in the hot oil and fry for a minute or two on each side until golden.
Remove from skillet and blot on paper towels until cool enough to handle.
Place ricotta or cottage cheese in a bowl and mix with remaining egg, salt, pepper, parsley and mozzarrella.
Mix well.
To stuff eggplant:
Place one slice of eggplant on a clean, flat work surface.
Place a heaping spoonful of cheese mixture on the center of the eggplant.
Beginning at the wider end of the eggplant, roll up like an eggroll.
Repeat with remaining eggplant and ricotta mixture.
Pour 1 cup marinara sauce and 1/2 cup water into a 9 X 12 inch baking dish.
Place eggplant rolls side by side and top with remaining marinara sauce.
If desired, place a piece of pepperoni on top of each roll.
Cover baking dish with foil, and bake in 350 degree oven for about 25 minutes, until bubbly around edges.
Let cook about 5 minutes before serving with a salad and side of pasta.