Carmine's Stuffed Eggplant Rollatini at Home | Entrees | Carmine's Italian Recipes

Ingredients

• 1 large or 2 medium eggplants
• 1½ cups all-purpose flour
• 6 large eggs
• 1 cup grated Romano cheese
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 cups vegetable oil
• 2½ cups fresh whole-milk ricotta cheese
• 1 cup coarsely grated mozzarella cheese
• 1 tablespoon chopped fresh basil
• ½ teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups Carmine’s Marinara Sauce