Soak eggplant slices in water 5 to 10 minutes to eliminate bitterness. Pat dry with paper towels. Fry slices in 1/2 cup oil (a little at a time) until transparent or soft enough to roll, about 1 minute per side. The thinner the slices, the shorter the frying time. After frying, place slices on paper towels to drain off excess oil and let eggplant cool enough to handle.

Mix bread crumbs, 1/2 cup Parmesan, pine nuts, onion, eggs, remaining 1/2 cup olive oil, 1/2 cup spaghetti sauce, salt, pepper and parsley to taste. Consistency should be moist, yet flaky. If too dry, add additional spaghetti sauce. If too moist, add more bread crumbs. Mixing process will take practice to get right consistency.

Preheat oven to 350 degrees.

Lay the eggplant slices flat. Place thick, even coating if bread crumb mixture on the slices, dividing evenly; and roll up jellyroll style. Rolls should be about 1 inch thick. Place spiedini in an ungreased lasagna pan and top with remaining 1 cup spaghetti sauce. Cover with foil and bake in preheated oven 30 minutes. If spiedini looks dry, top with additional spaghetti sauce as needed. Garnish with Parmesan and parsley, if desired. Makes 4 to 6 servings.