• 2  Medium eggplants
• ¾  Cup lowfat Ricotta cheese
• 4  Ounces lowfat Mozzarella cheese, shredded
• ½  Beaten egg
• 3  Teaspoons fresh chopped Italian parsley
• 3  Teaspoon grated Romano cheese
• ½  Cup Homemade Italian Tomato Sauce
• Olive oil

     1. Cut the eggplant lengthwise into ¼ inch thick slices. Discard
         the ends and choose the largest 10-12 slices.

     2. Heat enough oil to thinly cover the bottom of a nonstick skillet.
         Add the eggplant and lightly brown on both sides. Use a spatula
         to flip the eggplant being careful not to tear them. Gently remove
         and set aside on paper towels to drain.

     3.In a medium bowl, combine the ricotta cheese, mozzarella
         cheese, parsley, Romano and egg. Stir to blend the mixture.

     4. Place 2 tablespoons of the cheese mixture in the center of each
         eggplant slice and roll shut. Smaller pieces will require less
         cheese.
 
     5. Coat the bottom of a baking dish with a thin layer of tomato
         sauce. Carefully transfer the rolled eggplant to the baking
         dish. Spoon some sauce over the eggplant.

     6. Bake in a preheated 350º F oven for 15-20 minutes. Serve
         and garnish with grating cheese.