2 eggplants
6 eggs
2 pounds of bread crumbs
1 pound of fresh ricotta
1 tablespoon dry oregano
1 cup grated parmigiano
1 quart Mike's Deli tomato sauce
1 cup grated mozzarella


Preheat oven to 350 degrees.
Cut ends off eggplant, trim & slice into ¼ inch slices.
Break eggs & whisk in mixing bowl.
Dip eggplant into eggs then breadcrumbs. Repeat.
Heat sauté pan add ½ inch of oil.
Fry eggplant on one side until golden brown, then fry on other side.
Drain eggplant on paper towels.
Layer more paper towels and repeat process.
In mixing bowl, mix ricotta cheese with oregano and grated parmigiano, place eggplant on a flat surface.
Put about 2 heaping tablespoons of the cheese mixture onto the eggplant then roll into a cylinder.
Cover the bottom of a roasting pan or large ceramic casserole with ¼ inch tomato sauce.
Add the eggplant top with tomato sauce and mozzarella.
Cover with foil and bake 20-25 minutes.