1 lg. eggplant (1 1/2 lb.)
Flour for dredging
4 eggs
3 tbsp. finely chopped fresh parsley
Oil for deep frying
1/2 lb. Mozzarella cheese
1/2 c. finely shredded Prosciutto
2 c. ricotta cheese
1/2 c. grated Parmesan cheese
Salt and pepper
2-3 c. Marinara Sauce

Preheat oven to 500 degrees. Trim off ends of eggplant and cut into thin, center cut slices. Discard the trimmings. Dredge the slices into flour to coat all sides. Shake off excess flour. Beat 3 of the eggs with 2 tablespoons of parsley. Dip the eggplant slices in the egg mixture to coat well. Deep fry slices a few at a time in hot oil for about 3 minutes for each batch. Drain on paper towels.

Cut the Mozzarella into 1/4 inch slices. Cut slices into 1/4 inch strips. Cut strips into cubes.

Combine Mozzarella cubes with the Prosciutto, ricotta and Parmesan cheeses, remaining eggs and parsley, salt, and pepper to taste. Place fried eggplant slices on a flat surface. Add equal amounts of filling toward the bottom of each slice. Roll to enclose filling and place in baking dish prepared with 1/2 inch of Marinara Sauce over the bottom. Cover with remaining sauce and bake for about 10 minutes. Serves 6.