2/3 c. vegetable oil
1 med. eggplant, peeled and cut lengthwise into 1/4 inch slices
2 eggs, beaten to blend
1 1/4 c. dried breadcrumbs
1 c. Ricotta cheese
1 c. grated Mozzarella cheese
4 c. Quick Tomato Sauce
Additional grated Mozzarella cheese

Heat oil in heavy large skillet over medium-high heat. Dip eggplant slice into eggs. Dip into breadcrumbs, coating thoroughly. Add to skillet and cook until browned, about 3 minutes per side. Drain thoroughly on paper towels. Repeat with remaining eggplant.

Preheat oven to 350 degrees. Spread Ricotta over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over. Sprinkle with additional Mozzarella. Bake until cheese is golden, about 30 minutes. 4 servings.

1 (16 oz.) can crushed plum tomatoes, undrained
1 (8 oz.) can tomato sauce
1/2 c. tomato paste
1/4 c. dry red wine
2 tsp. freshly grated Parmesan cheese
1 bay leaf
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer until thickened, stirring occasionally, about 20 minutes. Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) Makes about 4 cups. This tangy sauce is also delicious over freshly cooked pasta.