Ingredients: will serve 5-6 people
1 peeled large eggplant
1 cup flour
1/4 cup heavy cream
1 tsp salt
1 tsp pepper
1/2 lb sliced provolone cheese
1 lb ricotta cheese
1 cup grated parmesan cheese
2 quarts prepared marinara sauce
slice peeled eggplant 1/4 thick
in medium size mixing bowl, mix eggs, cream, salt and pepper
in separate mixing bowl add flour, then dredge sliced eggplant on both sides.
submerge eggplant in egg mixture
in a medium size fry pan, cover bottom with oil, heat, then lightly place in pan cooking each side for approx 3 min, or until golden brown.
remove from pan and place on plate with paper towel to let dry
once dry layer eggplant on one side with one slice provolone cheese, 2oz ricotta cheese and one tsp of grated parmesan cheese, then roll from bottom to top.
In an augraton or scallop dish, ladle 2oz of marinara sauce, then place to rolled up eggplants side by side,
then place 2 more oz of marinara sauce over top.
Bake in preheated 350 degree oven for approx 20 minutes or until internal temp reaches 165 degrees
Add two slices of provolone cheese to the top of roll ups then bake another 3 minutes to melt cheese.
Serve with Garlic bread.