Preheat oven to 350.
Season eggs with salt and pepper. Mix breadcrumbs and Parmesan cheese.
Dredge eggplant in egg, then breadcrumb mixture.
Fry til golden brown
In the meantime mix ricotta with the shredded mozzarella, chopped garlic, salt, pepper, parsley and basil.
Scoop spoonfuls of ricotta mixture into the middle of the eggplant.
Roll up and secure with toothpicks.
Place rolled up eggplant in baking dish. Once its placed remove the toothpicks.
Spread sauce evenly and top with the sliced mozzarella.
Bake for 30 minutes or til cheese is golden bubbly.
Serve with garlic bread or pasta.
