1 (1 1/4 lb.) eggplant
1/4 c. milk
1 c. dried bread crumbs
6 T. olive oil, divided
1 (15 oz.) can tomato sauce
2 tsp. sugar
1/4 tsp. pepper
1 c. water
1/2 tsp. dried oregano, divided
1/2 lb. Monterey Jack cheese
1 c. ricotta cheese
About 1 hr. before serving, slice the eggplant lengthwise into twelve 1/8-inch slices.
Preheat the broiler. In a pie plate, mix the egg and milk. Place the bread crumbs on a sheet of waxed paper.
Dip the eggplant slices into the egg mixture, then coat with the bread crumbs. Brush a 10 x 15-inch jelly roll pan with
3 T. of olive oil. Place half of the eggplant slices in the pan, arranging them so that they fit in one layer.
Broil the eggplant for 5 to 7 minutes until tender and lightly browned on both sides; remove to a plate. Repeat with
the remaining 3 T. olive oil and the remaining eggplant. In a bowl, mix the tomato sauce, sugar, pepper, water
and 1/4 tsp. of the oregano; set aside. Turn the oven to 350 degrees. Shred the Monterey Jack cheese. In
a bowl, mix the ricotta cheese, the remaining 1/4 tsp. of oregano, and all but 2 T. of the shredded Monterey Jack cheese.
Spoon about 2 T. of the cheese mixture in a 1/2-inch wide strip on each eggplant slice; roll up jelly roll fashion.
Spoon some of the tomato sauce mixture in the bottom of a 2-qt. baking dish. Place the eggplant rolls in the dish; top
with the remaining sauce. Bake for 30 minutes. Sprinkle the remaining Monterey Jack cheese on top and heat just
until the cheese melts.