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1
Trim ends off eggplant, peel and slice into thin steaks.
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2
(Steaks are obtained by slicing lengthwise.)
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3
Should have 10-12 steaks.
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4
(I use a mandolin to make uniform slices.)
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5
Beat two of the eggs with a bit of water or milk in a soup dish.
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6
In another soup dish place the cup or so of breadcrumbs.
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7
Dredge the steaks in flour, then dip into the egg wash and then coat with breadcrumbs.
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8
Place on a rack to dry.
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9
Heat the Olive Oil in a medium sized skillet and saute the breaded eggplant steaks a few at a time, until tender and lightly browned.
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10
Drain on absorbent toweling.
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11
Divide the Mozzarella ball in half.
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12
Reserve one half.
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13
The other half dice into fairly small dices.
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14
In a medium bowl, place the ricotta cheese, diced mozzarella, parmesan cheese and parsley.
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15
Stir to incorporate all ingredients well.
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16
Once mixed, stir in the last egg and salt and pepper to taste.
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17
Set aside.
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18
Preheat oven to 350 degrees.
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19
Place about 2/3 cup (or a bit less) into the bottom of a 9x13 inch baking dish.
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20
On each slice of fried eggplant place a couple of teaspoons of the Ricotta cheese mixture.
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21
Leave in a ball on the eggplant.
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22
Roll eggplant, beginning at the Ricotta Cheese, ending with the seam on the bottom.
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23
Place in the baking dish with the sauce.
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24
Continue until all eggplant slices are used.
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25
Place a teasoon of tomato sauce on each eggplant roll, then top with a thin slice of Mozzarella from the half of ball you reserved.
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26
Bake at 350 degrees for approximately 15-20 minutes.
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27
Then place a tablespoon or more of tomato sauce on each roll and sprinkle with a generous amount of grated parmesan cheese.
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28
Continue to bake for another 10-12 minutes.
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29
Serve hot as an appetizer or side vegetable.
