1-qrt Prepared Spaghetti Sauce
2-lrg Eggplants
3-Jumbo Eggs with
1 cup of milk Olive Oil
Flour
1-pnd. Whole Milk Ricotta Cheese
1/2-pnd. Mozzarella Cheese
1-tsp. Parsley
Salt and Pepper
1/4-tsp. Garlic Salt
2-bags Fresh Spinach
2 Cloves Garlic

Eggplant: Peel skin off eggplant, slice lengthwise. Dredge eggplant slices in flour then soak in egg batter (2 eggs, milk, Romano cheese, parsley, salt & pepper). From egg batter fry eggplant in hot oil. Place fried eggplant on paper towels to saturate excess oil. Set aside to cool.

Spinach: Boil spinach for 3 minutes then drain and sauté in garlic and oil. Seasons with salt & pepper to taste. Set aside.

Cheese Filling: Mix Ricotta with 1 egg, Romano cheese, garlic salt, pepper and parsley.

Prepare Eggplant: Lay individual pieces flat and spread Ricotta filling, spinach and Mozzarella cheese on top. Roll from one end to the other. In baking pan coat bottom with spaghetti sauce. Place rolled eggplant in pan. Cover with sauce. Cover with foil and bake at 350 degrees for 25 minutes. Remove from oven. Take off foil and sprinkle with Mozzarella cheese. Cover with foil and bake for 10 more minutes. Remove from oven and let sit for 10 minutes.