FILLING:

1 1/4 c. Mozzarella cheese, shredded
1/2 c. ricotta cheese
1/2 c. Parmesan cheese, grated
1/2 c. cooked ham, chopped
2 eggs
1 1/2 tbsp. chopped parsley
1/8 tsp. pepper

BATTER:

4 tbsp. flour
1 egg
2/3 c. milk
1 tbsp. olive oil

EGGPLANT:

1 lg. eggplant (about 1 1/2 lb.)
Flour
3 tbsp. olive oil (or more)

8 oz. Marinara sauce
Additional Parmesan
Parsley sprigs

Mix all of filling ingredients together, cover and chill. In a pie tin or flat pan, beat together the batter ingredients and set aside. Peel the eggplant and cut it into about 12 equal thin slices. Heat 3 tablespoons olive in medium hot pan. One at a time, coat eggplant slices with additional flour, shake off excess, then dip in batter. Fry on both sides until lightly browned and soft. Drain on paper towels. Add oil as needed.

Divide filling into enough for each slice. Spoon onto to eggplant slice. Fold narrow end over filling and roll to close. Arrange, seam side down, in shallow pan. If made ahead, chill as long as 24 hours. Before baking, spoon 1 cup (8 oz.) Marinara sauce over eggplant rolls. Bake uncovered 15-20 minutes at 375 degrees. (If chilled, bake about 8 minutes longer.) To serve, sprinkle with about 1/4 cup of Parmesan cheese and parsley sprigs. Serves 6.