Eggplant Rollatini

• 2 large eggplants
• 1 quart ricotta cheese
• 1/2 lb mozzarella cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1 tbsp Fresh chopped parsley
• 1 pints marinara sauce
• 1 for frying the eggplant
• 3 eggs
• 1 quart seasoned bread crumbs
• 2 cup frying oil (canola or whatever you like)

1. Peel the skin off the eggplant & slice thin long way of the egglant
2. Put oil in pan & bring to 350
3. Scramble 3 eggs in dish big enough to fit eggplant slices
4. Put breadcrumbs in dish of the same size
5. Coat eggplant slices in eggs, then breadcrumbs & fry on both side until golden brown.
6. Put all other ingredients in a bowl (except marinara sauce) & mix.
7. In baking tray ladle scoop of marinara sauce & spread evenly.
8. Take large scoop of cheese mix & put in the middle of the fried eggplant slice & fold over ends & put in the baking tray folded slice down.
9. Fill up tray with rolls & ladle some sauce on with some shredded mozzarella & parmesan on top.
10. Bake in 450 preheated oven until browned.
11. Remove from oven & let settle.
12. Then serve & enjoy.

eggplants, ricotta cheese, mozzarella cheese, parmesan cheese, egg, parsley, marinara sauce, eggplant, eggs, bread crumbs, frying oil

Taken from cookpad.com/us/recipes/361165-eggplant-rollatini (may not work)