1 lb. London Broil, sliced into thin cutlets (about 8-10 slices)

1 lb. fresh mozzarella (sliced)

6 hard boiled eggs (sliced)

1/4 cup chopped parsley

1/2 cup grated parmesan cheese

2 cloves of garlic (chopped)

salt and pepper

Step 1: On each slice, sprinkle a pinch of salt and pepper, a little garlic and a little parsley.
Step 2: Put slices of hard boiled egg and mozzarella on top.
Step 3: Roll cutlets tightly and tie with twine or thread. In a large pan, put 3 tbs. of olive oil. Cook braciole on all sides for about 15 minutes. Remove from pan.

Step 4: Cook braciole in a pot of tomato sauce for 2 hours on a low heat. Braciole should be covered in sauce. (There should be enough sauce in a deep pot.)

Remove all twine/thread.  Serve hot.