1 med. eggplant
1 lb. Ricotta cheese
2 eggs
1/2 lb. Mozzarella cheese
2 c. tomato sauce
Salt
1/4 c. oil

Cut eggplant lengthwise, about 1/8 inch thick and salt. Fry in oil. Drain on paper towel. Mix eggs and Ricotta, place on eggplant and roll. Place layer of sauce in baking dish, then put rolled eggplants on top.

Cover with balance of sauce and Mozzarella on top. Sprinkle grated cheese over all. Bake until sauce bubbles at 350 degrees for about 15 minutes.