|Vera Jane's Extra-Virgin Olive Oil for sautéing|
|1½ lbs eggplant, peeled and sliced lengthwise into (12) 1/4-inch slices|
|4 large eggs|
|2 cups flour seasoned with salt and pepper|
|3/4 cup ricotta cheese|
|1 tsp onion powder|
|1½ tsp garlic powder|
|1 Tbsp chives, chopped|
|2 Tbsp fresh flat-leaf parsley, chopped|
|2 Tbsp dry Sherry|
|1/2 cup Parmigiano-Reggiano or Romano cheese, grated|
|Salt and freshly ground black pepper|
|12 thin slices provolone cheese|
|1/2 lb fettuccini, cooked and drained|
|2 cups marinara sauce|
|1/2 cup mozzarella cheese, shredded|
Preheat oven to 375°F.
Heat oil in a large sauté pan. Dip eggplant slices in seasoned flour and then into the egg mixture. Immediately place into skillet and brown on both sides until golden. Remove from skillet and place on baking sheets lined with paper towels until cool enough to handle.
Combine ricotta, onion, and garlic powders, chives, parsley, sherry, and all but 1 tablespoon of Parmigiano-Reggiano or Romano. Mix well and season with salt and pepper to taste.
Place a slice of provolone on top of the eggplant. Place a generous tablespoon of the ricotta mixture at the widest short end of the eggplant. Roll the eggplant up like a cigar. Repeat with remaining slices.
Place eggplant over fettuccini in a 9x13-inch glass or ceramic baking dish. Top with marinara sauce and sprinkle with shredded mozzarella cheese. Garnish with remaining Parmigiano-Reggiano or Romano. Bake for 30 to 35 minutes or until bubbly — cheeses should be well-melted and golden brown.
Makes 6 servings