Pre-heat oven at 350 degrees

Ingredients:
1 Eggplant, peeled & sliced (to end up with circular slices)
32 oz. Ricotta Cheese
1 egg
Sliced Mozzarella Cheese
1 cup grated Parmesan Cheese
1/2 cup parsley
Salt & pepper to taste
1/3 cup cooking oil

Heat the oil and place eggplant in skillet. Cook until light brown and soft. Drain on paper towel.

Mix eggs, Ricotta and Parmesan cheeses, parsley, salt, pepper until thick and pliable.

Place a tablespoon of the cheese mixture in the center of each slice of cooked eggplant. Fold over the edges and secure with a toothpick.

Line a baking pan with tomato sauce; place the rolled eggplant close to each other in the pan. Layer slices of Motzarella cheese over the eggplant, covering all of them. Top with more sauce and grated cheese.

Bake for 1/2 hr. Serve hot with pasta, chicken or beef.

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