Eggplant Rollatini

Directions

1. 1
   In one shallow dish, place 1 cup of flour.
2. 2
   Place two of the eggs in a second shallow dish, and beat lightly.
3. 3
   In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
4. 4
   Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
5. 5
   Heat olive oil in a large, deep skillet until hot but not smoking.
6. 6
   Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
7. 7
   Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
8. 8
   Preheat the oven to 350A°F.
9. 9
   Place the drained ricotta cheese in a bowl and mash it with a fork.
10. 10
    Add the last egg, the parsley, half of the shredded mozzarella, the
11. 11
    remaining half of the pepper, and mix well. Set aside.
12. 12
    To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
13. 13
    Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
14. 14
    Beginning with the wider end of the eggplant, roll up, from top to bottom.
15. 15
    Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
16. 16
    Place the eggplant rolls side by side on top of the marinara sauce.
17. 17
    Pour the remaining sauce over the eggplant rolls.
18. 18
    Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
19. 19
    Bake for 25 minutes or until bubbly around the edges.
20. 20
    Remove from the oven and let cool for 2-3 minutes before serving.
21. 21
    Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey.
22. 22
    That's it!