3 c. tomato sauce
1 med. eggplant
1/2 lb. Prosciutto
1/2 lb. Mozzarella cheese
2 hard-boiled eggs
2 slightly beaten eggs
2 c. bread crumbs
1/2 c. grated Parmesan cheese
2 c. Crisco

Skin the eggplant, slice lengthwise in 1/8 inch slices. Dip slices in egg batter and then in bread crumbs and fry in Crisco. Let fried slices cool in refrigerator for a couple of hours.

Lay a slice of Prosciutto on each slice of eggplant. Chop hard-boiled eggs and mix with grated cheese, add this to the top of the Prosciutto (Italian ham). Lay thin slices of Mozzarella cheese on top of chopped eggs and grated cheese. Roll each slice and fasten with toothpicks. Place in baking dish.

Pour sauce and remainder of grated cheese over the rolls of eggplant. Bake in 350 degree oven for 10 minutes or until Mozzarella cheese is melted.