Ingredients:
3 tablespoons olive oil
2 medium eggplants, sliced lengthwise ( salted for 30 minutes)
salt and pepper, to taste
1 cup flour
12 ounces ricotta cheese
3/4 cup parmesan cheese, grated
1 eggs, lightly beaten
1/4 cup parsley
3 cups spaghetti sauce
4 ounces mozzarella cheese
Directions:
Preheat oven to 375 degrees.
Heat oil in large non-stick skillet.
Season eggplant with salt and pepper and dip in flour.
Saute eggplant until golden brown.
Set eggplant slices on paper towels to drain.
Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
Spread 1/2 cup spaghetti sauce in bottom of baking dish.
Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish.
Continue to assemble remaining slices of eggplant.
Cover evenly with remaining spaghetti sauce and top with mozzarella and 1/4 cup parmesan.
Bake for 30 minutes or until bubbly.
Servings: 8
Time preparation: 45 min.
Time total: 75 min.