2 med. eggplant
Seasoned bread crumbs
4 eggs
2 tbsp. milk
Vegetable oil
1 lg. container Ricotta cheese
1 pkg. mozzarella, grated
1/2 c. Parmesan cheese
Salt
Pepper
Parsley
Basil
Sp aghetti sauce

Peel eggplant. Slice long way as thin as possible. Mix together 2 eggs and milk. Dip eggplant in egg mix, then bread crumbs. Place on greased cookie sheet, dribble oil on top of eggplant. Place under broiler until brown, turning once. (Can also be fried if desired.) Repeat process until all eggplant is browned.

Mix together ricotta, mozzarella, Parmesan, 2 eggs and season to taste. Place eggplant on flat surface. Put approximately 2 tablespoons cheese mix on eggplant and roll. Cover bottom of lasagne pan with sauce. Stack rolled eggplant in pan. Cover with sauce. Bake in 350 degree oven for 1 hour. Serve immediately.