1 lg. or 2 med. size eggplants (the larger the slices, the easier to "roll up")
3 eggs, beaten
2 c. Italian style bread crumbs
Oil

FILLING:

2 c. ricotta cheese
1 egg, beaten
1/3 c. grated Parmesan cheese
1 1/2 tbsp. Italian bread crumbs
1 lg. jar Ragu (Garden Fresh Zesty Tomato)
Shredded Mozzarella
A little more grated cheese

Slice eggplant thin, but not paper thin. Dip into the 3 beaten eggs, let excess drip off; coat with crumbs. Fry until light brown; set aside to drain on layers of paper towels.

Mix together filling ingredients. Line a 9 x 13 inch pan with sauce. Place 1 tablespoon or so of filling on each slice and roll up (if slices are small, just tuck sides together over filling as snugly as you can) and place each roll (seam side down) side by side in pan. (They won't look perfect, but you'll never know the difference when they're done. Also don't be afraid that the filling will "ooze out" of open ends, it doesn't.) Top with sauce, Mozzarella and grated cheese. Bake at 325 degrees for 40 to 45 minutes, uncovered.

If you have just a few leftover, you can slice them when they're refrigerated and heat them as hors d'oeuvres; they won't fall apart.