Eggplant Manicotti - cooking recipe

Ingredients

2 medium (3 x 6-inch) eggplant
4 Tbsp. olive oil
1 c. grated Mozzarella cheese
1/3 c. Ricotta cheese
1/2 c. grated Parmesan cheese
1/8 tsp. Tabasco sauce
1 large egg, well beaten
1 Tbsp. minced parsley
1 1/2 Tbsp. chopped Prosciutto or ham
1 tsp. basil
1/4 tsp. salt
1/4 tsp. black pepper
1 (8 oz.) can tomato sauce

Preparation

Peel eggplant, cut in half lengthwise.
Slice into thin long slices (1/8-inch thick).
In heavy skillet, saute each slice in olive oil over medium heat, turning only once and cooking just until eggplant becomes limp enough to roll.
Cool and drain slices on paper towel.
Combine the remaining ingredients, except tomato sauce.
Spread each eggplant slice with a thin layer of cheese mixture.
Roll each slice and place seam side down in buttered casserole dish.
Pour tomato sauce over top.
Bake in 350\u00b0 oven for 25 minutes or until bubbly.
Yield: 10 servings.