Instructions: Mix the chopped basil or parsley with the ricotta. Dredge the eggplant slices in the flour mixture (I put the flour in a plastic bag and shake the eggplant slices in it a few at a time).

Heat a sm amt of olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and saute on both sides until nicely browned. Transfer to a cutting board or plate and let cool slightly while you put more eggplant slices in the pan. Put a slice of mozarella on each cooked eggplant slice, add a spoonful of the ricotta (3-4 Tbsp), and gently roll up (dont squish out the ricotta ;*). Transfer the finished eggplant rolls to a shallow baking dish.

When all of the rolls are finished, pour marinara sauce over them and top with grated mozarella. Bake at 350 deg F about 20 min or until very hot.

Sprinkle each serving with chopped basil.

Low fat version: Use low-fat mozarella and low or non-fat ricotta (the non-fat ricotta Ive used is softer than low-fat, but tastes fine).

Instead of pouring olive oil in the pan to saute the eggplant, use an olive oil cooking spray. Spray olive oil on the eggplant slices before turning to cook the second side.

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