1 large eggplant , peeled and sliced crosswise into 1/4 inch slices
2 eggs, beaten
1/4 cup water
2 cups flour
2 cups Italian seasoning flavored bread crumbs
1 1/2 cups Ricotta cheese
1 eggwhite
1/4 teaspoon Italian seasoning
1 Tbls. Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 cups mozzarella cheese
Preheat oven to 425 degrees F. and spray a cookie sheet with sides with olive oil cooking spray or with olive oil applied with a paper towel. Wash eggplant and peel and cut into 1/4 inch slices.
Set up a dipping station by placing 3 bowls on your workplace: bowl #1 flour, bowl #2 egg mixed with water and bowl #3 bread crumbs. Use one hand for dipping and using the clean hand to handle utensils, wipe up and yes, to answer the phone.
Bread slices of eggplant by dipping first in flour, second in egg mixture and third in bread crumbs. Place breaded eggplant on prepared cookie tray , place in oven and bake for 15 minutes or until light brown. Do not over bake, eggplant slices should be pliable for rolling. Cool. Adjust oven temperature to 350 degrees F.
Mix remaining ingredients with the exception of the tomato sauce and the Mozzarella cheese. Spread enough tomato sauce to cover bottom of a 9 x 13 baking dish. Spread Ricotta cheese mixture on each eggplant slice and roll tightly. Place on top of tomato sauce in baking dish, seam side down. Spread remaining sauce on top and place in 350 Degrees F. oven for 25 minutes. Remove from oven and sprinkle with Mozzarella cheese. Note: There may be a surplus or a shortage of ingredients depending on the quantity you are making.

Either you love eggplant or you hate it.  I just happen to be in the club that loves eggplant and serve it often.  Many know eggplant as a large purple plant, but the plant can also be white.  

Eggplant also comes in many shapes, round and plump, large and small long and short. Also new to me a small thin plant  that is sweeter from any other eggplant that I ever tasted.

Eggplant is a species of the nightshade family as are tomatoes, peppers and potatoes and contain the many nutrients as those vegetables do.  Eggplant is a good source of dietary fiber, vitamin B1 and copper.  Also a good source of manganese, vitamin B6, potassium. folate and Vitamin K. Nutritional profiles list over 80 nutrients .  Also eggplant is low on the Glycemic Index-the rate which sugar is released.