Eggplant slices:
3 medium eggplants (peeled), salt and flour, 4 cups tomato sauce (prepared as you would for spaghetti)
Cut eggplant lengthwise 1/2 inch thick. Salt and drain for at least 20 minutes. Rinse off and pat dry with paper towel. Dip slices in flour. Fry in olive oil until golden brown. Combine all filling ingredients to make a rather thick paste. Spread filling evenly over each eggplant slice. Roll like a jelly roll. Put some tomato sauce in the bottom of casserole (9x13 works fine). Place layer of eggplant, seam down. Cover with more sauce, sprinkle with grated Parmesan and a little mozzarella. Add second layer of eggplant, sauce, and cheese. Bake at 350 for about 20-30 minutes.
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