Stuffed Ricotta Eggplant - cooking recipe

Ingredients

1 large eggplant
1/2 c. grated cheese
1 (15 oz.) Ricotta cheese
2 egg yolks
1/2 tsp. black pepper (ground is better)
1/2 tsp. salt
1/4 c. chopped fresh parsley
3 eggs, well beaten
1 to 2 c. seasoned bread crumbs

Preparation

Wash off eggplant with cold water.
Cut off stem.
Cut and slice eggplant lengthwise into 1/4-inch slices.
(You will get about 10 to 12 slices with large eggplant.)
Dip slices into well beaten egg mixture, then dip into bread crumbs; shake off excess. Place eggplant slices into greased baking sheet and bake at 325\u00b0 until golden brown.
Remove; let cool and set aside.