For this recipe, you will also need a good spaghetti sauce.
¾ c flour
olive oil suitable for frying
¼ cup water
1 oz or about 1 cup fresh spinach
1/3 cup Romano or Parmigiana
1 pound Ricotta
¾ tsp salt
6 oz mozzarella
Peel the eggplant, then cut into very thin slices, approximately 1/8 inch thick, yielding 12 slices. Don't worry about salting and rinsing the slices unless you have really old eggplant, which you shouldn't use anyway. Using 3 of the eggs, ½ of the Romano cheese, ¼ tsp salt and the water, mix together in a shallow dish.
Put flour in a separate dish. Coat each eggplant slice in the flour, then the egg mixture, shaking off excess. In a large skillet, use approximately ¼ inch olive oil to cook the eggplant until browned on each side, slice by slice until all are done. Drain on paper towels. More olive oil may be needed. Finely chop the spinach, combine with ricotta and the rest of the Romano, the last egg and salt. Blend just until combined.
Slice mozzarella into 12 thin slices (same amount as eggplant slices). Place 1 cup of your own or favorite other spaghetti sauce in 9 inch square baking dish. On each eggplant slice, place 2 T cheese mixture at one end. Roll tightly and place in baking dish, end flaps facing down. Repeat until all slices are used or someone will snitch a slice of eggplant while you're not looking.
Top with remaining sauce, then the mozzarella slices.Bake at 325 degrees for 45 to 50 minutes uncovered. Serve while hot with good salad and the Tre Sorelle.