Stuffed Eggplant

Course : Eggplant
Serves: 8
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2 medium eggplant
1 tablespoons flour for dredging
2 large eggs -- beaten
2 Cup olive oil
1/2 pound sliced mozzarella
1 pound ricotta cheese mixed with
1 tablespoon parsley -- finely chopped
2 cups marinara sauce
1 Cup grated cheese

Preparation / Directions:

Wash eggplant, remove stem, peel and slice lengthwise. Dredge eggplant slices in flour. Dip in egg and fry until golden brown. Pat dry with paper towels. Place mozzarella in middle of eggplant. Add scoop of ricotta cheese. Roll and place seam side down in greased pan and top with marinara sauce. Bake in 350F for 15-30 minutes.

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  (5 3/4 Stars!)
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