1 large eggplant halved the long way and cut into thin, 1/8" slices
2 eggs beaten
1 cup seasoned bread crumbs
1 cup ricotta cheese -- I use skim milk ricotta
1/2 cup grated parmesan cheese
1/2 cup grated Monterey jack cheese
1/4 cup sharp cheddar cheese -- optional -- I used it more for color than anything else
1 T. chopped oregano
2 cups tomato sauce, canned or use Michael's Tomato Sauce
pinch of sugar
2 large garlic cloves, minced
1 T. olive oil
salt to taste

Wash the eggplant.  Cut off the top and cut the eggplant in half the long way.  Leave the skin on.

Use a very sharp knife or a mandolin -- very handy here -- to cut the eggplant into 1/8" slices.  
Salt the slices and lay them on a strainer for 20 to 30 minutes.  Pat them dry with paper towels. 
Then dip in beaten eggs and then seasoned breadcrumbs.  Lay them on parchment paper or 
waxed paper as you coat each one.

Lightly oil a jellyroll pan or line it with parchment paper.  Put slices of coated eggplant on pan and 
broil until brown, turn over and brown the other side.  Take about 5 to 7 minutes per side. 

Lay browned slides on wax or parchment paper.  Mix cheeses, oregano and salt to taste in a bowl.  
Put a large spoonfull of the cheese mixture on the edge of each eggplant slice and roll them up, 
seam side down.  (Save some cheese for the topping)

If you're using canned tomato sauce, saute' garlic in olive oil, add sauce and pinch of sugar.  
If you're using homemade sauce, you're good to go.
Spoon sauce into the bottom of baking pan.  Lay eggplant on top of sauce.  Top with the rest of sauce.  
Bake in preheated 350 degree oven for 20 minutes or until cheese starts to bubble.  Top with leftover 
cheese and return to oven until cheese melts.