Pesto Eggplant Parmigiana

2 Medium Eggplants (sliced ¼ - ½ inch thick, length wise)

2 Tablespoons Kosher Salt

2 Tablespoons Granulated Sugar

2-3 Large eggs

2 Cups All Purpose Flour

salt and black pepper, to taste

1 Jar Basil Pesto (Home made is best)

10-12 Slices Prosciutto, sliced thin (optional)

1 lb Ricotta Cheese

4-6 Tablespoons Parmigiano or Romano cheese, grated

1 lb Mozzarella Cheese, shredded

Vegetable or Canola Oil for frying

Your favorite Marinara sauce

Peel and cut eggplant into ¼ - ½ inch thick slices length wise, place slices into a colander and sprinkle with salt and a little sugar, this step is to make the eggplant more pliable.  Once done (40-60 minutes), rinse and pat slices dry.

Set up a dredging station, beat eggs and place the flour in a dish (season with salt and pepper). At this point you can double dredge if you like but I usually don't.  Dip the eggplant slices first into the eggs and then dredge in flour, making sure to shake off excess flour.

Heat oil in a non-stick frying pan on medium heat, and fry the eggplant until golden brown, remember the eggplant will continue to cook in the oven.  Set the eggplant aside on paper towels until ready to use.

Cover one side of eggplant with a thin layer of pesto then add a slice of prosciutto.  Add a heaping spoon full of ricotta mixture and spread out. Carefully roll up the eggplant, starting with the narrow side first and secure the roll with toothpicks. Repeat the process with the remaining eggplant. Cover bottom of a casserole dish with a thin layer of marinara sauce and fix eggplant rolls in pan, cover rolls with an additional thin layer of marinara sauce and bake at 375 for 25-30 or until cheese begins to bubble... REMEMBER TO REMOVE TOOTHPICKS BEFORE SERVING!!