1 eggplant
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese, grated
4 eggs
1/4 c. grated cheese
Bread crumbs
Flour
Oil
Salt
Pepper
1 egg
Parsley

Peel eggplant, cut lengthwise in half. Slice each half in 1/4 inch slices. Mix 1/2 bread crumbs, 1/2 flour. Bread eggplant then dip in egg then back into bread crumbs and flour. Fry until brown. Drain on paper towels.

Mix all the cheese together with salt, pepper, 1 egg and parsley. In the center of each slice of eggplant place 1 tablespoon of cheese mixture. Roll close with a toothpick. Bake in tomato sauce 15 minutes.