1 1/4 lb. eggplant
1 egg
1/4 c. milk
1 c. dried bread crumbs
Olive oil
1 (15 oz.) can tomato sauce
2 tsp. sugar
1/4 tsp. pepper
Oregano leaves
1/2 lb. Monterey Jack cheese
1 c. ricotta cheese

Slice eggplant lengthwise into 12 slices, 1/8" thick. Mix egg and milk in a pie plate. Put bread crumbs on a piece of waxed paper. Dip eggplant in egg wash, then coat with bread crumbs. Place on a greased jelly roll pan and broil 5 to 7 minutes until tender and lightly browned on both sides and remove to a plate.

In a bowl mix tomato sauce, sugar, pepper, water and oregano and set aside. After all eggplant is browned, roll jelly roll fashion, starting at small end. Shred cheese.

In small bowl mix ricotta, oregano and all but 2 tablespoons of shredded Monterey cheese. Spoon about 2 tablespoons of this mixture in a 2" wide strip on each eggplant roll. Spoon some sauce into bottom of pan (2 quart baking dish), place eggplant rolls, seam side down, in sauce in baking dish and top with remaining sauce.

Bake at 350 degrees for 30 minutes until heated through. Sprinkle rolls with reserved shredded cheese and return to oven until cheese is melted. Makes 6 main dish servings or 12 appetizers.