Recipe(tried): Dom's Mom's Stuffed Eggplant Rolls and Eggplant Roll-ups - I hope your eggplant buying/cooking goes wonderfully!

My parents were in the Arizona desert, homesick for their home state of Michigan, so my name is pronounced like the state, Mi-sha.

Here is our family's favorite eggplant recipe, it's from Dom DeLuise's Eat This...It'll Make You Feel Better! We always called them Eggplant Rollups. We now just slice the eggplants, spray them with a bit of Pam, slide them under the broiler (watch carefully) or bake in a 400 degree F. oven, then use egg replacement, less mozzarella (low fat if we can find it) and low fat ricotta, making for a lower fat dish, but still very yummy. He came out with a lower fat version later, which I will include.

DOM'S MOM'S STUFFED EGGPLANT ROLLS

2 medium eggplants
flour for dredging
2 eggs, beaten
olive oil
1/2 pound sliced mozzarella
1 pound ricotta cheese mixed with 1 Tablespoon of finely chopped parsley
2 cups marinara sauce
more chopped parsley, if desired
grated cheese, if desired
Wash eggplants, remove stems, peel and slice lengthwise. Dredge eggplant slices in flour. Dip into beaten eggs 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 eggplant slice and place eggplant rolls, seam side down, in greased shallow baking pan and top with a little marinara sauce.

Bake in a 350 degree oven for 15 to 30 minutes. If desired, garnish with chopped parsley, and grated cheese. Great with a pasta on the side. Serves 8-10

EGGPLANT ROLL-UPS
from Eat This Too! It'll Also Make You Feel Better

1 pound low fat ricotta cheese
1 Tablespoon finely chopped parsley
1 large eggplant
2 eggs beaten
1 cup seasoned bread crumbs
1/3 cup olive oil
1/2 pound nonfat mozzarella, shredded
2 cups marinara sauce
1/2 cup grated nonfat cheese

Mix ricotta with parsley. Peel and thinly slice eggplant lengthwise. Dip each slice of eggplant into beaten eggs, then dip in bread crumbs.

Add oil to a Teflon frying pan over medium heat. Brown eggplant slice on both sides. Remove eggplant from pan and place on paper towels to drain.

Place 2 spoonfuls of ricotta mixture into the center of each eggplant slice. Add mozzarella and roll up eggplant slice around cheese. Place each roll seam side down in a shallow baking dish. Top with a little marinara sauce and grate cheese. Bake at 350 degrees F. for 35 minutes. Serve with pasta and additional sauce, grated cheese and a salad. Serves 6.