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1
Wisk together 2 eggs, 1/2 tsp. salt, 1/2 tsp. pepper, 3 Tbsp. Parmesan cheese until blended.
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2
Dredge eggplant slices in flour, then in egg mixture.
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3
Heat olive oil in a large deep skillet until hot, but not smoking.
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4
Place eggplant slices in the hot oil and fry for a minute or two on each side until golden.
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5
Remove from skillet and blot on paper towels until cool enough to handle.
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6
Place ricotta or cottage cheese in a bowl and mix with remaining egg, salt, pepper, parsley and mozzarrella.
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7
Mix well.
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8
To stuff eggplant:
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9
Place one slice of eggplant on a clean, flat work surface.
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10
Place a heaping spoonful of cheese mixture on the center of the eggplant.
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11
Beginning at the wider end of the eggplant, roll up like an eggroll.
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12
Repeat with remaining eggplant and ricotta mixture.
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13
Pour 1 cup marinara sauce and 1/2 cup water into a 9 X 12 inch baking dish.
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14
Place eggplant rolls side by side and top with remaining marinara sauce.
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15
If desired, place a piece of pepperoni on top of each roll.
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16
Cover baking dish with foil, and bake in 350 degree oven for about 25 minutes, until bubbly around edges.
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17
Let cook about 5 minutes before serving with a salad and side of pasta.
