Dip Eggplant into the egg that was beating and cover with the bread crumb mixture each eggplant slice.
Fry each eggplant into the olive oil.
Once all eggplants are fried, lay them out.
Add your ricotta cheese in a mixing bowl, add parmesan cheese, egg, salt and pepper and mix well. Once done, start top roll each eggplant and use toothpicks to hold together.
Once you roll all the eggplants, put into something that you can bake with. Add sauce at the bottom and lay the eggplants.
Add sauce and mozzarella cheese and bake until cheese melts.
Recipe Notes
Nutrition Facts
Serving size: 1/6 of a recipe (74.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.