Description

Lightly fried eggplant in an egg batter rolled with Ricotta cheese, mozzarella and prosciutto and topped with tomato sauce. Omit the prosciutto to make it a vegetarian option.

Ingredients

• 2  Each Peeled Eggplants sliced lengthwise 1/2" thick
1
• 1  Each Italian Parsley, Bunch, chopped
2
• 3  Quart(s) Pomodoro Sauce
3
• 6  Each Eggs, beaten (egg wash for dipping eggplant)
4
• 2  Cup(s) All Purpose Flour
5
• 1 1/2  Cup(s) Oil, blended
6
• 1/4  Cup(s) Parmesan Cheese, grated
7
•  As Needed Ricotta Mixture
8
• 1  Cup(s) Mozzarella Cheese, grated
9

Directions

1. Preheat oven to 350 degrees
2. Prepare eggplant in strainer with salt
3. Place a weighted cover on for about an hour to get water out from eggplant
4. Dredge eggplant in flour and place in egg wash
5. In heated large skillet add olive oil
6. Once oil is hot, start frying eggplant until golden on each side
7. Place on plate with paper towel to cool
8. Lay out eggplant, place 1 tablespoon of ricotta mix on one end then put a dab on other end and roll up
9. Place tomato sauce on bottom of pan and place rolled eggplant on top
10. sauce the top of eggplant and top with mozzarella cheese, basil and Parmesan
11. Bake for 15 minutes
12. Plate and garnish with Italian Parsley