Instructions: Peel and slice aubergine into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry aubergine until golden brown, then drain. As if making a crepe, fill aubergine with Ricotta cheese and 1 slice Mozzarella, then roll. Place aubergine seam-side down in baking dish that has some Marinara Sauce on bottom. Cover aubergine with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts. 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. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.