Rolled Eggplant parmesan for 4-6 people. Estimated prep/cook time 20 minutes
2 large eggplant
2 cups ricotta
3 cups flour
1/2 cup heavy cream
4-6 oz Vegetable oil
3 cups shredded mozzarella cheese
1 package Thin Spaghetti
1 quart tomato sauce
Slice eggplant to desired thickness, longways.
Combine eggs and heavy cream in mixing bowl and whisk thoroughly.
Place eggplant in flour then egg wash.
Heat oil in a skillet on medium heat.
Pan fry eggplant till golden brown.
take eggplant and pat dry on papertowels.
Place ricotta cheese on top of eggplant and roll together like a swiss cake roll.
Place into oven safe container over tomato sauce and top with Mozzarella and bake golden brown.
Serve over Spaghetti and tomato sauce.