1 1/4 lb. eggplant
1 egg
1/4 c. milk
1 c. dried bread crumbs
Olive oil
1/2 lb. Monterey Jack cheese
1 c. ricotta cheese
1 jar (16 oz.) spaghetti sauce

Cut off ends of eggplant, slice lengthwise in 1/8 inch thick, flat slices. Beat together egg and milk and dip each eggplant slice then dredge each slice in bread crumbs. Coat flat pan with olive oil and broil slices until lightly browned on both sides. Mix cheese and put 1/2 inch strip down middle of each side of eggplant and roll up. Coat bottom of dish with spaghetti sauce; place rolls seam side down; put rest of sauce on top and bake at 350 degrees for 30 minutes, then sprinkle cheese on top and bake until melted.