3/4 lb. ground beef
1 egg
1/4 c. grated Romano cheese
1/4 c. dry bread crumbs
1/2 tsp. each parsley and garlic powder
Salt and pepper to taste
1 (3/4 to 1 lb.) eggplant
Oil for frying
Spaghetti sauce of your choice

Mix ingredients together. Set aside. Peel eggplant; cut into slices 1/4 inch thick. Fry quickly in hot oil; drain on paper towels. Shape meat mixture into small cigar shaped rolls to fit each eggplant slice. Place open side down in a shallow baking dish, one layer only. Spoon spaghetti sauce over tops of rolls. Bake at 350 degrees for 35 to 40 minutes. Serves 6 to 8, depending upon appetites.