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Prosciutto + Cheese stuffed Eggplant Rolls

Source of Recipe

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Prosciutto + Cheese stuffed Eggplant Rolls

1 1/2 pound (large) eggplant
flour for dredging
4 eggs
3 Tablespoons finely chopped fresh parsley,
...or 1 Tablespoon dried
oil for deep frying
1/2 pound Mozzarella cheese
1/2 cup finely shredded Prosciutto
2 cups Ricotta cheese
1/2 cup grated Parmesan cheese
salt and pepper
2 - 3 cups marinara sauce

Heat oven to 500 degrees F.
Pour 1/2 inch of marinara sauce in bottom of baking dish.
Trim off ends of eggplant and cut into thin, center cut slices.
Discard the trimmings.
Dredge the slices into flour to coat all sides. Shake off excess.
Beat 3 of the eggs with 2/3 of the parsley.
Dip the eggplant slices in the egg mixture to coat well.
Deep fry slices a few at a time in hot oil for about 3 minutes for
each batch. Drain on paper towels.
Cut the Mozzarella into 1/4 inch slices. Cut slices into 1/4 inch
strips. Cut strips into cubes.
Combine cheese cubes with Prosciutto, Ricotta and Parmesan
cheeses, and remaining eggs/parsley. Salt and pepper to taste.
Place fried eggplant slices on a flat surface.
Add equal amounts of filling toward the bottom of each slice.
Roll to enclose filling and place in baking dish.
Cover with remaining sauce and bake for about 10 minutes.
Makes 6 servings.