3/4 c. shredded Provolone or Mozzarella cheese
3/4 c. Ricotta cheese
2 tbsp. grated Parmesan
2 tbsp. chopped fresh basil
1 small clove garlic, minced
1 large eggplant, cut into 1/4-inch thick slices
olive oil

Preheat oven to 400°F. Lightly oil 13 x 9-inch baking dish. Combine all ingredients, save for eggplant and olive oil. Brush both sides of eggplant slices with oil. Cook in skillet until golden, about 5 minutes on each side. Remove to platter. Spread mound of cheese mixture at the base of each eggplant slice, then roll it up. Arrange rolls seam side down in the baking dish. Cover dish and bake until heated through and cheese is melted, about 20 minutes. Remove rolls to warmed plates. Serve with fresh tomato sauce.