Eggplant Rollatini

• 2 medium eggplants
• 2 eggs, beaten
• sliced Mozzarella
• 1 lb. Ricotta
• chopped parsley or basil
• Romano cheese
• flour (to dredge eggplant slices)
• olive oil (for frying)
• salt and pepper to taste

1. Peel eggplants and slice lengthwise.
2. Dredge in flour.
3. Dip in eggs and fry until golden brown.
4. Drain on paper towels.
5. Place a slice of Mozzarella in the middle of each slice of eggplant. Add parsley and Romano to Ricotta.
6. Add a scoop of the Ricotta mixture and roll up the eggplant.
7. Spoon marinara or your favorite sauce into a baking pan.
8. Place eggplant rolls seam side down over sauce.
9. Top with additional sauce and sprinkle with grated Romano cheese.
10. Bake at 350u0b0 for 20 to 30 minutes.
11. Serve pasta on the side.

eggplants, eggs, mozzarella, ricotta, parsley, romano cheese, flour, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52911 (may not work)