Eggplant Roll-Ups

In a Dutch oven or large, deep skillet, bring salted water to a boil for eggplant. Cut eggplant lengthwise into about 12 1/4-inch slices. Boil in salted water for 3 to 4 minutes. Drain well on paper towels.

In a mixing bowl, combine eggs, milk, bread crumbs, cheese, and seasonings. Add 1 pound of the ground beef; mix well. Divide into 12 portions. Place a portion on each eggplant slice; roll up. Place in a large baking pan, seam side down. Brown remaining ground beef; drain. Stir in spaghetti sauce. Spoon meat sauce over roll-ups. Cover pan and bake at 350° for 30 minutes. Uncover and bake 30 to 40 minutes longer. SErve over spaghetti or with a tossed salad.
Eggplant rolls serve 6.

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