1 large eggplant 1 tablespoon salt SAUCE: 1 small onion, chopped 1/4 cup olive oil 2 garlic cloves, minced 1 can (15 ounces) tomato sauce 1 can (14-1/2 ounces) diced tomatoes 1/2 cup chicken broth 1/4 cup tomato paste 2 tablespoons minced fresh parsley 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon pepper 1/8 teaspoon crushed red pepper flakes FILLING: 1 carton (15 ounces) ricotta cheese 1 cup shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese 1/4 cup minced fresh parsley 1 large egg, lightly beaten 1/8 teaspoon pepper COATING: 3 large eggs, lightly beaten 1 cup seasoned bread crumbs 1 cup grated Parmesan cheese, divided 2 garlic cloves, minced 2 tablespoons minced fresh parsley Dash each salt and pepper Oil for frying

Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.
In a large bowl, combine filling ingredients; set aside.
Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.