1 medium eggplant
corn flakes or other cereal, crushed
1/4 cup canola oil
1 pound sliced mozzarella cheese
10 ounces ricotta cheese
1 jar spaghetti sauce
Peel eggplant and slice lengthwise. Dip in salted beaten egg and sprinkle with cornflakes or other cereal.
Fry in oil and remove onto paper towels.
Place a slice of cheese on each eggplant slice, sprinkle with Ricotta cheese and roll up.
Put a layer of spaghetti sauce in a casserole. Place eggplant rolls (seam side down) in sauce. Cover with remaining sauce and sprinkle with Parmesan cheese. Bake for 20 minutes at 350 degrees or until bubbly.