Eggplant Sorentino

-Marinara Sauce 1 sl Mozzarella

1/2 c Mozzarella, grated

1 c Ricotta cheese, grated

1 md Or large eggplant

-Egg wash (1 cup Romano -cheese, grated mixed -with 2-3 eggs 1 ts Garlic powder

-Pinch parsley -Pinch salt and pepper -Flour Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant 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.