Stuffed Eggplant Roll-Ups

• 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)

1. Wash eggplant.
2. Remove stems and peel. Slice lengthwise and dredge through flour.
3. Dip into egg and fry in olive oil until golden brown.
4. Pat dry with paper towels.
5. Place a slice of Mozzarella in the middle of each slice. Add a scoop of Ricotta and roll up eggplant slices.
6. Place, seam down, in a greased shallow baking pan and top with a little marinara sauce. Bake at 350u0b0 for 15 to 30 minutes. Garnish with parsley and grated cheese. Great served with pasta on the side.
7. Makes 8 servings.

eggplant, flour, eggs, olive oil, mozzarella, ricotta, marinara sauce, parsley, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675824 (may not work)