Eggplant Rollatini

Description
I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe:

This is a good recipe to make in large quantities, either at the firehouse or for parties. You can freeze the leftovers or refrigerate and eat them over the next several days. When I make it at the firehouse, however, there usually aren't any leftovers.
 * Source: Cooking with the Firehouse Chef by Keith Young FDNY Ladder-156
 * Contributed by Catsrecipes Y-Group
 * Preparation time: 30 minutes
 * Cooking time: 25 minutes
 * Serves 12 to 15

Ingredients

 * 2 cups extra-virgin olive oil
 * 3 large eggplants, thinly sliced lengthwise
 * 2 cups flour
 * 9 eggs, beaten
 * 3 pounds ricotta cheese
 * 1½ pounds mozzarella cheese, grated
 * 2 cups freshly grated romano cheese
 * 3 cloves garlic, minced
 * ⅓ lb prosciutto, thickly sliced and diced
 * ¼ cup chopped fresh parsley or basil
 * salt and freshly ground black pepper, to taste
 * 1 recipe My Marinara Sauce

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Fill a large skillet with olive oil to a depth of about ¼ inch and set it over medium-high heat.
 * 3) Dip the eggplant in the flour and then in the beaten egg.
 * 4) When the oil is hot enough for a bit of flour to sizzle when it's dropped in, fry the eggplant in batches for about 2 minutes on each side, until it's lightly browned.
 * 5) Transfer the slices to a sheet pan as they're done, and keep adding a bit more oil to the pan as needed.
 * 6) In a large mixing bowl, combine the ricotta, ⅔ the mozzarella, ½ the romano, the garlic, prosciutto, parsley or basil, and salt and pepper to taste.
 * 7) Place about 1 tablespoon of the mixture at one long end of an eggplant slice, roll it up, and transfer it, open side down, to a baking dish large enough to hold all the eggplant in a single layer.
 * 8) Repeat this process with the remaining eggplant and filling.
 * 9) Cover the rolled eggplant with the marinara sauce, sprinkle with the remaining mozzarella and romano, and bake in the preheated oven for 25 minutes or until hot.
 * 10) Serve immediately.