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Alessio’s Stuffed Eggplant Rolls
by: Alessio's Mangia, Mangia Inc.

Ingredients:
1. Large eggplant peeled and sliced lengthwise
1-1/2 C Italian bread crumbs
2 Eggs
4 T Water
½ t salt
½ t pepper
1 C Olive oil
½ lb sliced Mozzarella cheese
1 lb Ricotta cheese
2 Eggs
1 T chopped fresh parsley
1 Qt Alessio's Mangia, Mangia spaghetti sauce
½ C Grated Parmesan cheese

Preparation:
Wash eggplant, peel and slice lengthwise in ¼” thick slices.

Dip slices into mixture of 2 eggs, 4T of water, salt, and pepper previously beaten.

Dredge and press eggplant slices into Italian bread crumbs until fully coated.

Heat olive oil in frying pan until it bubbles when a slice of egg plant is placed in oil.
(If oil is too cool it will make eggplant greasy, too hot and it will burn eggplant)

Fry several eggplant slices at a time until bottom is golden brown. Turn slices over and cook other side until golden brown.

Remove cooked slices and allow to drain on paper towels.

Place a slice of Mozzarella cheese on top of each slice of eggplant.

Mix 1 lb. Ricotta cheese, 2 beaten eggs, and 1 T chopped parsley in a bowel.

Spread a scoop of Ricotta cheese mixture on each eggplant slice.

In a shallow baking pan, spread a thin layer of Alessio’s spaghetti sauce.

Roll up each eggplant slice and place seam side down on the baking pan.

When all the eggplant rolls are in the pan, top them with the remaining Alessio’s spaghetti sauce.

Bake in a 350 degree oven for 20-30 minutes until hot.
(Or can heated on a microwave proof plate instead of a baking pan for an individual serving)

Garnish heated eggplant rolls with grated Parmesan cheese.

Serve with favorite cooked pasta with Alessio's Mangia, Mangia sauce.

Mangia, Mangia!

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