1 (1 1/4 lb.) eggplant
1 egg
1/4 c. milk
1 c. bread crumbs
Olive oil
1 (15 oz.) can tomato sauce
2 tsp. sugar
1/4 tsp. pepper
1 tsp. oregano
1/2 lb. Mozzarella cheese
1 c. Riccota

Cut eggplant lengthwise, 1/4 inch thick. Beat egg and milk. Dip eggplant in milk, then dredge in bread crumbs. Place on olive oiled cookie sheet. Broil on both sides about 6 minutes. Mix Ricotta with sugar, pepper, and oregano. Spoon 2 tablespoons cheese mixture on each slice of eggplant; roll up. Place some tomato sauce in baking dish; put eggplant in, seam side down. Top with sauce and bake 30 minutes at 350 degrees. Sprinkle with shredded Mozzarella and melt.