1 lg. eggplant
2 eggs
1 sm. container Ricotta cheese
1 1/2 c. grated Parmesan cheese
2 c. Italian bread crumbs
1/2 tsp. salt and pepper
1 lg. jar of spaghetti sauce

Peel and slice eggplant very thin. Beat one egg with a little water in a bowl. Dip eggplant in egg mixture and coat with bread crumbs. Brown in oil. Mix Ricotta, egg, cup of grated cheese and half of the Mozzarella cheese (cut up in tiny pieces) in bowl. Add salt and pepper. Add a spoonful of cheese mixture to each slice of eggplant and roll up slice.

In a large baking dish, add sauce to cover dish. Place rolled up eggplant on sauce. Add more sauce and strips of Mozzarella cheese on top of eggplant. Bake for 20-30 minutes at 350 degrees.