EGGPLANT ROLLATINI RECIPE

1	Large	Eggplant, peeled and sliced in 1/4" long panels
1	cup	All Purpose Flour
2	each	Extra Large Eggs
1	cup	Milk
3	cups	Salvaggio's Italian Bread Crumbs
2	cups	Vegetable Oil, for pan frying
1	Lb	Vermicelli Pasta, uncooked
1	cup	Fresh Basil Pesto
-		Salt & Pepper, to taste
2	24 oz Jars	Salvaggio's Marinara Sauce
½	cup	Parmesan Cheese, grated
2		2 Tbsp.Parsley, chopped Cook vermicelli pasta in boiling salted water until al dente. Rinse in cold water, drain well, toss in the fresh basil pesto and season to taste with salt & pepper. After slicing the eggplant, lightly salt each side and place between layers of absorbent paper towels for 5 minutes to absorb excess moisture. Beat together eggs and milk, then dredge each slice of the eggplant with flour, dunk in the egg milk mixture and coat with the Italian bread crumbs. Repeat with all slices and set them aside. Pour frying oil in a shallow skillet and heat to approximately 350 F. Fry eggplant slices on each side until golden brown and reserve on absorbent paper towels. Allow eggplant slices to cool then portion a 1/2 cup of the pesto seasoned vermicelli pasta at one end of the eggplant slice and roll tightly to create a roll approximately 2" in diameter. Place each roll in a lightly greased or buttered casserole dish and top all rolls with 2 to 3 TBSP of the Marinara Sauce. Top the Marinara Sauce on each with approximately 2 TBSP of grated Parmesan cheese and bake the entire casserole dish of rollatini in a 375 F oven for approximately 20 minutes or until fully heated through. Place the remaining Marinara sauce in a small saucepan and bring to a simmer. Remove the rollatini from the casserole dish and plate with the additional Marinara sauce and a sprinkle of additional Parmesan cheese and parsley.  This is even better when you go to Nino Salvaggio's Deli and get a to-go order-yum