medium sized eggplants
4 Tbsp. olive oil more if needed
1 cup grated Mozzarella cheese
1/3 cup ricotta
1/2 cup grated Parmesan cheese
1 large egg well beaten
1 Tbsp. minced parsley
1 Tbsp. chopped prosciutto
1 tsp. dried basil, crushed
salt and pepper to taste
1 (8-oz.) can tomato sauce
Preheat the oven to 350*F.
Peel eggplants cut in half and slice into thin long slices about 1/8 in. thick. In a heavy skillet sauté each slice and cooking just long enough for the eggplant to be limp enough to roil. Cool slices on paper towels. Combine remaining ingredients except tomato sauce. Spread each eggplant slice with a thin layer of cheese mixture. Roll each slice and place in a large shallow casserole, top with tomato sauce. Bake for 20 to 25 minutes or until bubbly. Yield 8 to 10 servings.