Eggplant Rollatini

I picked up a couple of small eggplants at Coles Farm Stand. Seeing one of us is not a fan of eggplant, I thought the addition of prosciutto would be appreciated. It was appreciated, and the dish was delicious.

Ingredients-
Vegetable Oil
1 eggplant, peeled and cut lengthwise into ¼-inch slices
1 cup flour
1 egg, beaten
1 cup ricotta cheese
1/4 cup chopped parsley
1/2 cup Grana Padano
10 slices prosciutto
Marinara sauce
2 cups shredded mozzarella cheese

Method-
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.

Spread some flour on a plate. 

Season the eggplant slices with salt, and dredge them in the flour. 

Fry, in batches without crowding, until they’re tender and golden, about 3 minutes per side. 

Drain on a paper-towel-lined baking sheet.

In a large bowl, combine the ricotta, shredded mozzarella, 1/2 cup grated Grana Padano, the parsley, and the egg. 

Lay the eggplant slices out on your work surface with the top end toward you. 

Spread a thin layer of ricotta cheese onto each slice of eggplant. 

Place a slice of prosciutto onto each one. 

Roll up tightly, and place seam-side down in a 9x13-inch baking dish. 

Pour tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.