1 lb. Ricotta cheese
1/2 c. Parmesan cheese
1/4 c. bread crumbs
2 eggs
1 tbsp. parsley
1 c. Mozzarella cheese, shredded

Cut eggplant lengthwise. Dip in egg then flour and fry. Set aside.

In a large bowl mix eggs, Parmesan cheese, parsley, bread crumbs, and Mozzarella cheese.

Spread the mixture on the fried eggplant slices. Roll the eggplant with mixture in it.

Place the eggplant rolls (seam down) in a baking dish and top with favorite tomato sauce. Bake at 350 degrees for 45 minutes.