2 to 3 large eggplant, sliced lengthwise 1/4 inch thick
2 c. olive oil
1/4 c. dry bread crumbs
2 tsp. minced garlic (3 med. cloves)
8 oz. grated Mozzarella cheese
1 egg beaten
Sauce for spaghetti

Layer the eggplant slices in a large bowl, press and cover with water for at least 1 1/2 hours. In a large skillet, heat the olive oil moderately high heat to 375 degrees. Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 3 to 4 minutes per side. Remove with a slotted spoon and drain on paper towels.

Preheat the oven to 375 degrees. In a medium bowl, combine the bread crumbs, garlic, parsley, Mozzarella and all but 2 tablespoons of the Parmesan. Stir in the egg and season with salt and pepper.

Spoon some of the sauce into a nonreactive 8 x 12 inch baking pan, to cover the bottom of the pan. Spread about 1 tablespoon of the Mozzarella mixture on each slice of eggplant, roll up and place seam side down in the pan. Spoon the remaining sauce over the eggplant rolls and sprinkle Parmesan on top. Bake until the mixture bubbles and the cheese is melted, about 20 minutes. Serve hot or at room temperature.