INSTRUCTIONS
1. Wash eggplants; remove stems, peel, and slice lengthwise.
2. Dredge eggplant slices in flour. Dip into beaten egg and fry until golden brown.
3. Pat dry with paper towels. Place a slice of mozzarella in the middle of each eggplant slice.
4. Add a scoop of ricotta.
5. Roll up eggplant slices and place eggplant rolls, seam side down, in greased shallow baking pan and on top with a little tomato sauce.
6. Bake in 350 degree oven for 12 to 30 minutes.
7. If desired, garnish with chopped parsley and grated cheese.
