Ingredients
1 large eggplant1 tablespoon saltSAUCE:1 small onion, chopped1/4 cup olive oil2 garlic cloves, minced1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes1/2 cup chicken broth1/4 cup tomato paste2 tablespoons minced fresh parsley2 teaspoons sugar1/2 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakesFILLING:1 carton (15 ounces) ricotta cheese1 cup shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese1/4 cup minced fresh parsley1 large egg, lightly beaten1/8 teaspoon pepperCOATING:3 large eggs, lightly beaten1 cup seasoned bread crumbs1 cup grated Parmesan cheese, divided2 garlic cloves, minced2 tablespoons minced fresh parsleyDash each salt and pepperOil for frying
Preparation
Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.
In a large bowl, combine filling ingredients; set aside.
Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.
