2 med. eggplants
Flour for dredging
2 eggs, beaten
Olive oil
1/2 lb. sliced mozzarella
1 lb. ricotta mixed with 1 tbsp. parsley
2 c. Marinara Sauce
Grated cheese

Wash eggplants. Remove stems, peel and slice lengthwise. Dredge eggplant in flour. Dip into beaten egg and fry until golden brown. Pat dry. 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 sauce. Bake at 350 degrees for 15-30 minutes. Serve with pasta on the side and grated cheese.