1 firm, lg. eggplant
1 egg, slightly beaten
1/2 c. milk
2 tbsp. oil
1/2 c. flour
1/8 tsp. salt
3 c. (or more) spaghetti sauce

FILLING:

1/2 c. Romano cheese, grated
1/2 c. Mozzarella cheese, grated
2 tbsp. parsley, chopped
Dash of pepper

Wash eggplant, cut off ends and cut lengthwise making 1/8 inch slices. Sprinkle slices with salt and stack in large bowl, let stand 40 minutes. Press slices between paper towels to remove moisture. Combine egg, milk, oil, flour and 1/8 teaspoon salt. Dip slices a few at a time in batter and fry in small amount of hot oil. Drain. Combine filling ingredients. Place 1 tablespoon of mixture on each slice, roll up. Cover bottom of baking dish with a small amount of heated sauce. Place eggplant rolls, seams down, in dish. Pour additional sauce over roll-ups. Bake, covered at 375 degrees for 30 minutes.