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1
Set oven to 350u00b0F.
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2
Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
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3
Place flour in a shallow dish.
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4
In another dish place the slightly beaten eggs.
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5
In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
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6
Season eggplant slices with salt and pepper.
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7
Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
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8
Arrange the eggplant slices in a single layer on baking sheets.
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9
Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
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10
In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
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11
Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
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12
Starting at the short end, roll up the slices with the filling inside.
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13
Arrange the eggplant slices seam-side down into prepared baking dish.
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14
At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
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15
Set oven to 350u00b0F.
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16
Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
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17
Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).
