1 lg. eggplant, cut lengthwise, 1/4 inch slices, unpeeled
3 eggs, beaten
1 c. flour, season with salt and pepper, garlic powder and parsley flakes
1/2 c. oil (may need more)
1 jar (any brand) spaghetti sauce
1/2 lb. grated Mozzarella cheese

FILLING:

1 lb. Ricotta cheese
2 eggs
1/2 c. Parmesan cheese
3 tsp. parsley flakes
1 lg. clove garlic, pressed
2 tbsp. spaghetti sauce

Heat oil in skillet or electric fry pan. Dredge eggplant slices in flour, dip in egg, dredge in flour again. Fry eggplant in batches until each side is brown (5 minutes each side). Drain on paper towels; set aside. Mix ingredients for filling. Spread 2-3 tablespoons onto each eggplant slice - spread evenly from one end to the other. Roll up. Pour some sauce into bottom of baking dish. Place rolled eggplant on top. Top with half the Mozzarella cheese. Spoon the remaining sauce over "rolls". Top with remaining Mozzarella. Sprinkle additional Parmesan cheese on top.

Preheat oven at 375 degrees. Bake 15-20 minutes until heated through. Freezes well.