Salad oil
1 med. eggplant
1 egg
1/2 c. milk
1 c. bread crumbs
1/2 lb. Monterey Jack cheese, shredded (2 c.)
1 (8 oz.) ricotta cheese
1 (15 oz.) can tomato soup
1 c. water
2 tbsp. grated Parmesan

Preheat broiler. In 15 1/2 x 10 1/2 inch jelly roll pan, spread salad oil. Cut eggplant lengthwise into twelve 1/8 inch thick slices.

In pie plate with fork, mix egg, milk, and 2 tablespoons salad oil. Place bread crumbs on waxed paper. Dip eggplant slices in egg mixture, then coat with bread crumbs. Arrange enough breaded eggplant slices in jelly roll pan to fit one layer, broil 5-7 minutes until tender and lightly browned on both sides, turning once. Remove eggplant slices and repeat with remaining eggplant.

In medium bowl mix Monterey Jack cheese and ricotta cheese. Starting along narrow end of an eggplant slice, evenly spoon about 2 rounded tablespoonfuls cheese mixture in a 1/2 inch wide strip; roll eggplant jelly roll fashion. Place eggplant rolls seam side down in 12 x 8 inch baking dish. Top with tomato sauce. Bake at 400 degrees for 10-15 minutes. Sprinkle with Parmesan cheese.