Peel and slice the eggplant into 1/8" pieces. Place breadcrumbs in a shallow bowl with a tablespoon of fresh parsley, salt and pepper to taste. Mix 2 eggs with a few tablespoons of milk in another shallow bowl for egg wash. Dip both sides of eggplant into egg wash and then breadcrumbs and set aside onto a baking sheet lined with parchment/wax paper.

Heat oil in a large Saute pan; begin frying the eggplant until just golden brown. Place on a baking sheet lined with paper towels until all the eggplant are done.

In a bowl mix ricotta, most of the Parmesan cheese, and diced mozzarella cheese. Add 1 egg, chopped parsley and mix well. Tip: make sure the mixture is not fluid,it should be a thick filling. Lay eggplant slices out and dollop a tablespoon (or so) of ricotta filling onto the lower third of the slice. Spread out a bit with the back of a spoon and roll up three times. Repeat until all eggplant have been filled.

Put a cup of tomato sauce on the bottom of an oven safe baking dish with a few tablespoons of water, swirl around. Place the eggplant roll ups, folded side down, into the baking dish. Cover with more sauce, top with more grated parmesan and the shredded mozzarella. Bake in a preheated 400F oven for 20 minutes covered with aluminum foil. Remove the foil and transfer the baking dish to the top rack, continue baking for an additional 12 minutes or until the filling is completely cooked. Let cool a few minutes and then serve.