Stuffed Eggplant Rolls (version III)

2 medium eggplants
flour for dredging
2 eggs, beaten
olive oil
1/2 pound sliced mozzarella
1 pound ricotta mixed with 1 tablespoon finely chopped parsley
grated parmesan
2 cups marinara sauce

Wash eggplants, remove stems, peel and slice lengthwise. Dredge eggplant slices into 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 slices and place eggplant rolls, seam side down, in greased shallow baking pan and top with a little marinara sauce. Bake in 350 deg. oven for 15 to 25 min. If desired, garnish with chopped parsley and parmesan cheese. Great with pasta on the side.

Serves 8 to 10.

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