-Marinara Sauce
1 sl Mozzarella
1/2 c  Mozzarella, grated
1 c  Ricotta cheese, grated
1 md Or large eggplant
-Egg wash (1 cup Romano
-cheese, grated mixed
-with 2-3 eggs
1 ts Garlic powder
-Pinch parsley
-Pinch salt and pepper
-Flour

Peel and slice eggplant into 1/8-inch slices. Dip in
egg wash, then into flour to coat. Fry eggplant until
golden brown, then drain. As if making a crepe, fill
eggplant with Ricotta cheese and 1 slice Mozzarella,
then roll. Place eggplant seam-side down in baking
dish that has some Marinara Sauce on bottom. Cover
eggplant with more Marinara Sauce and top with more
Mozzarella. Bake at 350 F for about 10-15 minutes or
until cheese melts. Marinara Sauce: 1 can whole
Italian pear tomatoes 6 cloves garlic Oregano, basil,
red pepper, salt to taste Olive oil In frying pan,
cover bottom with olive oil. Brown 3 cloves garlic
cut in half, then remove and discard. Crush tomatoes
by hand and place in frying pan. Season to taste and
simmer 15-20 minutes.