4 cloves garlic, finely chopped
1 c. vegetable oil
2 (28 oz.) cans crushed tomatoes with puree
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. all-purpose flour, sifted
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 (15 oz.) container Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley

Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. Pour into saucepan. Bring to a boil. Lower heat; simmer, partially covered, 30 minutes. Reserve. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplants; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture; dredge with flour mixture, shaking off excess. Set on wax paper.

Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling. Combine Ricotta, Mozzarella, Parmesan and parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dishes. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley. Yield: 15 servings (30 rolls).