Ingredients

• 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
• 2 eggs beaten
• 1 1/2 cup Italian seasoned bread crumbs (I make my own out of ezikiel bread about 3 pieces toasted and ground up into bread crumbs. Add some Italian seasoning.)
• 2 tbsp coconut oil
• 1/4-1/2 cup shredded parmesan cheese
• 1 1/2 cup ricotta cheese
• 1/4 pound (about 10 slices) of prosciutto
• 2 cups spaghetti sauce
• 1 cups grass fed shredded mozzarella cheese

Instructions

1. Dip eggplant into egg wash and then into seasoned bread crumbs.
2. Heat large skillet over medium high heat and add coconut oil.
3. Fry eggplant until lightly browned on both sides.
4. Drain on paper towels.
5. In another bowl mix together ricotta and parmesan cheese.
6. Spread a thin layer of ricotta cheese spread onto the eggplant and top with a slice of prosciutto.
7. Gently roll your eggplant and place seams side down in a 9×13? pan. Cover with spaghetti sauce and mozzarella cheese.
8. Bake for 25-30 minutes in a 350 degree F oven.