1 eggplant, large
Stuffing:
1 cup Ricotta cheese
1 cup shredded Provolone cheese
1/2 cup grated Parmesan cheese
3 tablespoons minced parsley
1/3 cup minced pepperoni
Salt and pepper, to taste
1/4 cup all purpose flour
1 to 2 eggs, beaten
1/2 cup dry bread crumbs
1/2 cup olive oil

Preparation Instructions:

1. Wash eggplant. Slice into 1/4 inch crosswise slices.

2. Combine the Ricotta cheese, Provolone and parmesan cheeses with parsley and minced pepperoni. Season with salt and pepper.

3. Spread equal amount on half of the eggplant slices. Top with remaining eggplant slices.

4. Coat each side of eggplant first with flour, then egg and then bread crumbs.

5. Place on baking sheet. Drizzle 1/2 to 1 tablespoon oil on each side.

6. Bake at 375 degrees for 30 to 35 minutes until golden brown and tender. Turn over after 20 minutes.

7. Serve hot, room temperature or cold.

Per serving: 268 calories; 10.8 g protein; 20.3 g fat; 11.2 g carbohydrates; 396 mg sodium.