Savory, thinly sliced eggplant rolled up and stuffed with creamy sweet ricotta. Perfect as an appetizer or side dish.
Pre-heat the oven to 350 degrees.
Peel and slice eggplant lengthwise into 16 slices, about ⅛" thick. Soak in salt water for 30 minutes. Rinse, drain well and pat dry. Dip eggplant into flour; then egg mixture; and then flour.
Fry in medium hot olive oil until golden brown, drain over several layers of absorbent paper.Mix the ricotta, eggs, garlic powder, onion powder, parsley, mozzarella and salt and pepper together until well blended; set aside. In a casserole dish, spread strained tomatoes thinly on bottom.
Place a spoonful of cheese mixture on each slice of eggplant, roll up in jelly roll fashion and place seam side down in prepared casserole dish. Spoon more sauce on top of each roll and sprinkle with Parmesan cheese.
Bake in the oven at 350 degrees, uncovered, for 14-18 minutes.