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1
In one shallow dish, place 1 cup of flour.
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2
Place two of the eggs in a second shallow dish, and beat lightly.
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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.
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4
Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
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5
Heat olive oil in a large, deep skillet until hot but not smoking.
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6
Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
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7
Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
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8
Preheat the oven to 350Au00b0F.
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9
Place the drained ricotta cheese in a bowl and mash it with a fork.
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10
Add the last egg, the parsley, half of the shredded mozzarella, the
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11
remaining half of the pepper, and mix well. Set aside.
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12
To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
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13
Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
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14
Beginning with the wider end of the eggplant, roll up, from top to bottom.
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15
Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
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16
Place the eggplant rolls side by side on top of the marinara sauce.
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17
Pour the remaining sauce over the eggplant rolls.
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18
Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
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19
Bake for 25 minutes or until bubbly around the edges.
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20
Remove from the oven and let cool for 2-3 minutes before serving.
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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.
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22
That's it!
