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BAKED EGGPLANT ROLLATINI 
1 1/4 lbs. eggplant
1 egg
1/4 c. milk
1 c. bread crumbs
Olive oil
15 oz. tomato sauce
2 tsp. sugar
Oregano leaves
1/2 lb. Monterey Jack cheese
1 c. Ricotta cheese

Slice eggplant lengthwise into 1/8 inch slices. Mix egg and milk; dip eggplant and coat with bread crumbs. Brush jelly roll pan with olive oil. Place half of eggplant slices on pan. Broil 5-7 minutes, until browned. Repeat with other half.

Mix tomato sauce, sugar, 1 cup water, 1/4 teaspoon oregano and pepper. In other bowl, mix Ricotta, 1/4 teaspoon oregano and all but 2 tablespoons Monterey Jack cheese.

Spoon a little sauce in 2-quart dish. Roll eggplant and cheese; top with sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese and bake until melted.

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