Stuffed Eggplant Rolls - cooking recipe

Ingredients

1 eggplant
1 or 2 eggs
1 lb. Ricotta cheese
1 (29 oz.) can tomato sauce
breadcrumbs
8 oz. Monterey Jack cheese

Preparation

Wash eggplant and thinly slice lengthwise.
Beat egg.
Dip eggplant into egg then both sides into bread crumbs.
Heat broiler. Add several tablespoons oil to 4-sided cookie sheet (to cover bottom).
Heat sheet in broiler.