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1
In a 12-inch frying pan, pour olive oil until it sits 1-inch deep.
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2
Heat the oil over medium-high heat until it is hot, but not smoking.
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3
Add the eggplant slices and fry, in batches, until lightly browned on each side.
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4
Remove the eggplant slices to drain on paper towels
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5
To make the frittata: whisk the eggs and the 1/3 cup Parmesan together in a bowl.
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6
Add the parsley, and season the mixture, to taste, with the salt and pepper.
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7
Heat 2 tablespoons olive oil in an 8 to 10-inch nonstick frying pan over medium-high heat.
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8
Pour in the egg mixture and cook, swirling the egg mixture to cover the bottom of the pan.
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9
Cook until the omelet sets and the bottom turns a light golden brown.
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10
Invert the frittata over a clean plate and then return to the pan, top-side down, golden brown-side up.
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11
Cook for another 1 to 2 minutes until the bottom side is also golden brown.
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12
Transfer the frittata to a cutting board and, using a sharp knife, cut into 1 1/2-inch strips.
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13
Cut each strip in half, crosswise.
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14
Preheat the oven to 350 degrees F.
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15
Place a frittata strip in the center of each eggplant piece.
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16
A few of the longer eggplant slices will need 2 shorter strips of frittata.
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17
Roll the stuffed eggplant up from 1 end to the other and place, seam side down, in a lightly greased baking pan.
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18
The rolls should be placed side by side, somewhat tightly, together.
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19
Spoon the tomato sauce over the eggplant rolls and drizzle lightly with olive oil.
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20
Sprinkle lightly with the remaining 2 tablespoons Parmesan.
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21
Bake in the preheated oven for 30 minutes.
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22
Let rest 5 minutes before serving.
