1 eggplant
1 egg
Bread crumbs
Spaghetti sauce

STUFFING:

Ricotta cheese
Mozzarella cheese
Salt & pepper
Parsley
Grated cheese

Skin eggplant and slice very thin lengthwise. Bread and fry and drain. Place about 1 1/2 tablespoons stuffing at one end and roll. Put spaghetti sauce on bottom of pan and place eggplant roll (secured with toothpick) on top. Top with sauce and grated cheese. Bake 15 to 20 minutes at 350 degrees. Cover first 10 minutes. Cool 5 to 10 minutes before serving.