1 lg. eggplant
1 egg
1/4 c. milk
1 c. Italian bread crumbs
3 tbsp. olive oil
1 can (15 oz.) tomato sauce, Italian style
1/2 c. water
1/2 tsp. pepper
1/4 tsp. oregano leaves
1 c. ricotta cheese
1/2 lb. Monterey Jack cheese, shredded

Cut eggplant into lengthwise slices (about 12). Preheat broiler. Mix egg and milk together in a pie plate. Place bread crumbs on waxed paper. Dip each slice of eggplant in egg mixture and then in the bread crumbs. Brush a jelly roll pan with 3 tablespoons oil and place the eggplant slices in the pan. Broil 5 to 7 minutes until brown on both sides.

In a bowl, mix tomato sauce, water, pepper and oregano. Set aside. Combine Monterey Jack cheese, ricotta cheese and oregano. Spoon 2 tablespoons of cheese mixture on each eggplant slice and roll up. Spoon some of the tomato sauce mixture into the bottom of a baking dish. Place eggplant, seam side down, in baking dish and top with remaining sauce.

Bake 30 minutes at 350 degrees or until heated through. Sprinkle eggplant with remaining cheese. Return to oven until the cheese melts. 465 calories per main dish or 235 calories per first-course serving. 6 servings.