Rolled Eggplant

Directions

1. 1
   Cut eggplant in lengthwise slices; dip in beaten egg, then flour.
2. 2
   Lightly brown in oil, let cool.
3. 3
   Mix Ricotta, egg, shredded Mozzarella and Parmesan cheese.
4. 4
   Place 1 heaping tablespoon of cheese mixture on eggplant and roll, secure with toothpick.
5. 5
   Spoon tomato sauce into bottom of baking dish, add eggplant, spoon more sauce over eggplant.
6. 6
   Bake at 350° until hot and bubbly.