2 eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices total
Olive oil
2 cups whole milk ricotta cheese
3 tablespoons Parmesan cheese
1 egg
!/2 cup flour
1 cup breadcrumbs
1/4 cup chopped fresh parsley
3 cups prepared tomato sauce, homemade or store-bought
1/2 cup shredded mozzarella


Brush slices with olive oil and place on a baking sheet. Roast ( or broil) in a 400-degree oven for 5-10minutes, just until they are soft enough to roll.

While eggplant is baking, make the filling: In a large bowl, combine the ricotta, 3 tablespoons grated Parmesan cheese, salt, and pepper, and mix well.

Drain eggplant on a paper towel if fried. When the eggplant has cooled for about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.

Carefully dredge the rolls in flour, egg, and breadcrumbs.
Heat a thin layer of olive oil in a skillet and brown the rolls until crispy on all slides.

Coat the bottom of a deep baking dish that will fit the rolls in one layer with tomato sauce. Start placing the rolled eggplants at the bottom of the pan.


When the pan is filled, put some sauce on top of the eggplant. Sprinkle with shredded mozzarella cheese.

Bake in a 400-degree F oven for about 15 minutes. The cheese should be melted and a little bubbling should be going on. Serve with Italian Sausage and a green salad.