Take skin off 1 eggplant and cut into round slices. Fry eggplant in oil in skillet for 2 to 3 minutes. Turn over once. Take out of pan, put on paper towel and soak up oil. Beat 3 to 4 eggs; add 4 to 5 teaspoons bread crumbs, 4 to 5 teaspoons Parmesan cheese, 1 teaspoon parsley flakes, 1 teaspoon garlic powder, 3 to 4 tablespoons grated Mozzarella cheese. Beat together with fork (must be a little thick).

Put the above mixture into eggplant slices and roll. Close with toothpick. Put a little Italian seasoned tomato sauce in bottom of pan. Add rolled eggplant. Cover with more sauce. Bake at 375 degrees for 15 to 20 minutes, or until it starts to bubble. Don't serve right away; let stand for about 10 to 15 minutes. Mangiamo!!!!