Eggplant Rolls (version IV)

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3 cups bread crumbs
1 1/2 cups flour
2 eggs
1/4 cup milk
2 eggplants (approx 1 pound each)
1 15ounces ricotta cheese
1 8ounces mozzarella cheese (grated)
1/2 cup parmesano or romano cheese (grated)
chopped parsley
2 cups tomato sauce

Peel and slice eggplants lengthwise.

In a mixing bowl, combine bread crumbs and flour, set aside.

In another mixing bowl, combine eggs and milk, mix well.
Dip eggplant slices into egg mixture and then into flour mixture.

In a fry pan, add a little oil and fry eggplants until golden, about 1 minute on each side.

Mix cheeses and parsley together.

Spread cheese mixture on eggplant slices and roll. Place eggplant rolls in a baking pan, spread some tomato sauce. Continue layers, top with sauce.

Bake at 350 degrees F for 30 minutes.



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