1 to 1 1/2 lb. eggplant
1 egg
1/4 c. milk
1 c. bread crumbs
Olive oil
1 (15 oz.) can tomato sauce
2 tsp. sugar
1/4 tsp. pepper
1/2 tsp. oregano
1/2 lb. Monterey Jack cheese, grated
1 c. ricotta cheese

Coat eggplant (sliced eggplant diagonally) with egg, milk and bread crumbs. Fry until tender. In bowl, mix sauce, sugar, pepper, 1 cup water and 1/4 teaspoon oregano.

Mix Monterey Jack cheese (keep out 2 tablespoons) with ricotta and 1/4 teaspoon oregano. Spoon about 2 tablespoons cheese mixture on an eggplant, sliced and roll up. Spoon some sauce mixture on bottom of pan and place eggplant rolls in sauce, seam down. Top with more sauce and cheese. Bake at 350 degrees for 30 minutes.