1 lg. eggplant
1 lg. ricotta
7 eggs
1 c. full mozzarella
Handful grated Romano cheese
1/4 tsp. salt
Pinch of pepper
Fresh parsley, chopped fine
1 c. vegetable oil

Peel eggplant. Slice lengthwise. In a bowl beat 2 eggs, salt and pepper. Dip eggplant in flour (both sides) and then in egg batter. Fry each slice until brown in hot oil. Place on paper towel until cool.

Mix ricotta, 5 remaining eggs, mozzarella (chopped) and remaining ingredients in a bowl. Mix until creamy. On each slice of eggplant (wide end) put a spoonful of ricotta mixture. Roll it and place in baking dish with flap down. Spread cooked tomato sauce over rolls and bake for 45 minutes in a 350 degree oven.