Stuffed Rolled Eggplant
alt.cooking-chien/Connie Gallagher/1999
Makes 8 servings

2 large eggplants
oil for frying
flour for dredging

Egg mixture:
3 eggs
1 tsp chopped parsley
1 cup milk
2 tsp chopped garlic
2 tsp chopped onion

Cheese Filling:
1 1/2 lbs ricotta
2 eggs
1 1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp chopped parsley
8 oz shredded mozzarella
salt and pepper
1/4 cup parmesan or romano cheese

Marinara sauce

Peel and slice eggplant lengthwise into slices (1/8-inch thick).
Soak in salted water 30 minutes.
Drain well and pat dry.
Dip eggplant into flour then egg mixture. Fry in med-hot oil until golden brown...drain on paper towels.
Mix cheese filling, set aside.
In casserole dish, spread Marinara sauce thinly on bottom.
Place spoonful of cheese mixture on each slice of eggplant, roll up jelly-roll fashion and place seam side down in prepared pan.
Spoon more sauce over top of each roll and sprinkle with more grated parmesan or romano cheese. Bake in hot oven (375-425 degrees) 14-18 minutes.