| 1 | Peel and slice eggplant into 1/8-inch slices. |
| 2 | Dip in egg wash, then into flour to coat. |
| 3 | Fry eggplant until golden brown, then drain. |
| 4 | As if making a crepe, fill eggplant with ricotta cheese and 1 slice mozzarella, then roll. |
| 5 | Place eggplant seam-side down in baking dish that has some marinara sauce on bottom. |
| 6 | Cover eggplant with more marinara sauce and top with more mozzarella. |
| 7 | Bake at 350°F for about 10-15 minutes or until cheese melts. |
| 8 | Marinara sauce: 1 can whole italian pear tomatoes 6 cloves garlic oregano, basil, red pepper, salt to taste olive oil in frying pan, cover bottom with olive oil. |
| 9 | Brown 3 cloves garlic cut in half, then remove and discard. |
| 10 | Crush tomatoes by hand and place in frying pan. |
| 11 | Season to taste and simmer 15-20 minutes. |
