2 med. eggplants
Flour for dredging
2 eggs, beaten
Olive oil
1/2 lb. sliced Mozzarella
1 lb. ricotta mixed with 1 tbsp. finely chopped parsley
2 c. Mamma's Marinara Sauce
More chopped parsley, if desired
Grated cheese, if desired

Wash eggplants, remove stems, peel, and slice lengthwise. Dredge eggplant slices in flour. Dip into beaten egg and fry until golden brown. Pat dry with paper towels. Place a slice of Mozzarella in the middle of each eggplant slice. Add a scoop of ricotta. Roll up eggplant slices and place eggplant rolls, seam side down, in greased shallow baking pan and top with a little Marinara Sauce.

Bake in 350 degree oven for 15 to 30 minutes. If desired, garnish with chopped parsley and grated cheese. Great with pasta on the side!

VARIATION: Mix into the ricotta, 1 package of chopped spinach.

MARINARA SAUCE (for stuffed eggplant) :

6 c. imported Italian plum tomatoes
3/4 c. salad oil
1/3 c. thinly sliced garlic
10 snipped fresh basil leaves or 1 tbsp. dried
1 tbsp. chopped fresh parsley
Salt to taste
Freshly ground pepper to taste

1. Empty the tomatoes into a bowl and crush them by hand.

2. Heat the oil in a casserole and add the garlic. Add the remaining ingredients and simmer 30 minutes, stirring often. Yield: about 5 cups of sauce.