1 eggplant
16 oz. Ricotta cheese
Flour for dredging
2 tbsp. oil
4 eggs
1 lg. can crushed tomatoes
1/2 tsp. garlic powder
1/2 tsp. black pepper

Peel and slice eggplant. Dredge in flour and then egg. Fry in oil until brown. Drain on paper towel.

Combine tomatoes, garlic powder, black pepper, 2 cups water in a large saucepan. Bring to a boil, reduce heat and simmer for 1 hour.

Place 1 tablespoon Ricotta cheese on each eggplant slice and roll. Place seam side down in a baking dish. Cover stuffed eggplants with sauce. Bake at 350 degrees for 2 hours. Sprinkle with grated cheese. Option your favorite seasonings may be added to the Ricotta cheese.