2 lg. eggplants
3 c. Ricotta cheese
4 eggs, beaten
1/2 c. shredded Mozzarella cheese
1/2 c. grated Romano cheese
2 c. Italian bread crumbs
Olive oil for frying
1 qt. of your favorite tomato sauce

Wash and peel eggplants. Slice lengthwise into 1/4 inch thick slices. Dip eggplant into egg mixture then into bread crumbs, coating well. Fry in hot olive oil, about 1/4 inch deep, until golden brown on both sides. Place heaping tablespoon of Ricotta cheese in centers of each eggplant slice and roll up. Place a little tomato sauce in bottom of baking dish. Arrange eggplant slicer in dish and cover with rest of sauce. Sprinkle with both cheeses and bake in 350 degree oven for about 20 minutes.