Make the filling. Remove the casings from the sausage and place meat in a
skillet over low heat. Saute, chopping up the meat, until nicely browned,
about 10 minutes. Remove with a slotted spoon to a plate lined with
absorbent paper.
In a mixing bowl, combine the 3 cheeses, egg, salt, pepper, garlic,
parsley, and basil and stir until smoothly blended. Stir in the sausage.
Place in the refrigerator to chill.
Cut the eggplant (do not peel) into slices slghtly less than 1/4-inch
thick. Dip the slices into the beaten egg and then dip into flour to coat
lightly. Heat the oil to sizzling in a skillet over medium heat and, a few
at a time, saute the eggplant slices on both sides until nicely browned.
Remove to absorbent paper to drain excess oil.
Preheat the oven to 375°F. Spoon about half the tomato sauce evenly across
the bottom of a shallow 2-quart baking pan. One slice at a time, spread a
thin layer of filling onto to each eggplant slice. Roll up the eggplant and
place seam side down into the prepared dish. Spoon the remaining sauce over
the eggplant. Sprinkle the Mozzarella and then the Parmesan over the sauce.
(Can be prepared up to this point, tightly wrapped and frozen; thaw before
proceeding.)
Cover the pan with aluminum foil and place in the oven. Bake until the
sauce is bubbling, 20 to 30 minutes. Remove the foil and continue baking
until the cheese is nicely browned, about 15 minutes longer. Serve hot.