Rolled Eggplant - cooking recipe

Ingredients

1 medium eggplant
1 egg
8 oz. Ricotta cheese
4 oz. shredded Mozzarella
Parmesan cheese
tomato sauce

Preparation

Cut eggplant in lengthwise slices; dip in beaten egg, then flour.
Lightly brown in oil, let cool.
Mix Ricotta, egg, shredded Mozzarella and Parmesan cheese.
Place 1 heaping tablespoon of cheese mixture on eggplant and roll, secure with toothpick.
Spoon tomato sauce into bottom of baking dish, add eggplant, spoon more sauce over eggplant.
Bake at 350\u00b0 until hot and bubbly.