Preheat oven to 375 degrees. Heat oil in large non-stick skillet. Season eggplant and dip in flour. Saute eggplant until golden brown. Set eggplant slices on paper towels to drain. Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg. Spread 1/2 cup spaghetti sauce in bottom of baking dish. Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up and place in baking dish. Continue to assemble remaining slices of eggplant. Top with remaining spaghetti sauce and top with mozzerella and 1/4 cup parmesan. Bake for 30 minutes or until bubbly.