2 large eggplants
2 cups (16 ounces) Wisconsin ricotta con latte cheese
1 pound Italian sausage, crumbled and cooked
2 tablespoons Wisconsin romano cheese, grated
1 tablespoon fresh parsley, chopped
28 ounces (3 1/2 to 4 cups) marinara sauce
8 1-ounce slices Wisconsin provolone cheese
Preheat oven to 400°F. Slice each eggplant vertically into 1/4-inch slices (8 slices per eggplant). Heat olive oil in pan and sauté eggplant slices in batches, browning each side. Place cooked eggplant on paper towels and pat dry to release oil. Set aside.
In a mixing bowl, combine ricotta, Italian sausage, romano, eggs and parsley. Fill eggplant slices with 1 heavy tablespoon of Ricotta mixture, spreading slightly off-center lengthwise on the slice. Roll eggplant slice from long side. Continue with all eggplant slices.
In the bottom of a large glass or ceramic casserole, add half the marinara sauce. Place eggplant rollups in dish and cover with remaining sauce. Bake for 12 to 15 minutes until sauce is hot and ricotta mixture is cooked. Remove from oven and top each eggplant roll with half a slice of Provolone. Place back in oven and bake until cheese melts. (You may place briefly under broiler to brown, if preferred.) Serve on platter.