Dom's Mom's Stuffed Eggplant Rolls

Directions

1. Mix the minced basil or possibly parsley with the ricotta. Dredge the eggplant slices in the flour mix (I put the flour in a plastic bag and shake the eggplant slices in it a few at a time).
2. Heat a sm amt of extra virgin olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and saute/fry' on both sides till nicely browned. Transfer to a cutting board or possibly plate and let cold slightly while you put more eggplant slices in the pan. Put a slice of mozarella on each cooked eggplant slice, add in a spoonful of the ricotta (3-4 Tbsp), and gently roll up (do not squish out the ricotta ;*). Transfer the finished eggplant rolls to a shallow baking dish.
3. When all of the rolls are finished, pour marinara sauce over them and top with grated mozarella. Bake at 350 deg F about 20 minutes or possibly till very warm.
4. Sprinkle each serving with minced basil.
5. Low fat version: Use low-fat mozarella and low or possibly non-fat ricotta (the non-fat ricotta I've used is softer than low-fat, but tastes fine).
6. Instead of pouring extra virgin olive oil in the pan to saute/fry' the eggplant, use an extra virgin olive oil cooking spray. Spray extra virgin olive oil on the eggplant slices before turning to cook the second side.