Eggplant Rollatini

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 2 medium eggplants, sliced lengthwise
• Kosher salt and freshly ground black pepper
• 12 ounces ricotta
• 3/4 cup grated Parmesan
• 1/4 cup chopped parsley
• 1 large egg, lightly beaten
• 3 cups pasta sauce
• 4 ounces mozzarella, shredded

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