Eggplant Rollatini - 2 large eggplants 3 eggs + 3/4 c. waterItalian style seasoned bread crumbscanola oil16 oz. ricotta cheese1 c. shredded mozzarella - plus more for topping1/2 c. grated parmesan cheeseground black pepperparsley2 c. marinara sauce

*Wash eggplant. Cut off each end and then slice into 1/4 - 1/2 inch slices. Stack slices on paper towel and sprinkle lightly with salt to bring out some of the moisture.*Warm about 1/2 inch of canola oil in a pan - you will have to add more as it cooks out.*Crack 2 eggs in a bowl, add water and beat until mixed.*Pour bread crumbs into a plate. Again, add more as needed.*Working in batches, dip each slice of eggplant in the egg, then coat in bread crumbs and place in hot pan. *Cook until golden brown on each side, then remove and stack again with paper towels in between to absorb excess oil.*When all eggplant is fried, combine all 3 cheeses with remaining egg, pepper and parsley. *Place each piece of eggplant on a hard surface, spoon a little cheese mixture into the wide end and roll. Place rolls in a baking dish, seam side down.*When all eggplant has been rolled, top with marinara sauce and remaining mozzarella and bake at 350 degrees until cheese has melted.**This will make 2 9x13 baking dishes. **You can turn the broiler on at the very end to get a little brownness on the cheese.