Rolled Stuffed Eggplant Recipe

• 1 c. vegetable oil
• 2 cans (28 ounce each) crushed tomatoes with puree
• 1 can (8 ounce) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 c. plain bread crumbs
• 2 c. sifted all-purpose flour
• 4 large eggs
• 1/4 c. lowfat milk
• 2 eggplants (1 pound each)
• 2 containers (15 ounce each) ricotta cheese
• 1 pkg. (8 ounce) Mozzarella cheese, grated
• 1/2 c. grated Parmesan cheese
• 2 c. minced parsley

Directions