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STUFFED EGGPLANT WITH RICOTTA 
Prepared tomato sauce
1 lg. eggplant
4 eggs
1 c. flour
Salt and pepper to taste
1/2 tsp. parsley
3 tbsp. grated cheese
1 c. oil

Wash and peel eggplant; cut into slices lengthwise about 1/4 inch thick; press egg plant between 2 paper towels to remove excess water.

Coat eggplant slices with flour seasoned with salt and pepper; dip into beaten eggs into which parsley and cheese have been added. Fry in hot oil until golden brown on both sides. Place slices on paper towels to absorb oil.

FILLING:

2 lbs. Ricotta cheese
1/2 c. grated Parmesan cheese
1 egg
Salt and pepper to taste
2 tsp. chopped parsley

Mix all ingredients until well blended. Fill each slice of eggplant with about 1 tablespoon filling and roll.

In a baking dish into which sauce has been added, place eggplant rolls, seam down; pour more sauce over rolls and sprinkle with cheese. Eggplant rolls may be layered but remember to add more sauce and cheese as you layer.

Sauce should be poured over the top and sprinkle with grated cheese. Bake in a 350 degree oven for about 1 hour. These rolls may be eaten hot or served cold. If served as appetizers, cut in bite size and serve with cocktail picks.

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