Grilled Eggplant Rollatini

Ingredients

• •1 egg
• •2 eggplants
• •1 handful parsley
• •1½ cups marinara sauce
• •¾ cup part skim mozzarella
• •2 cups part skim ricotta
• •¼ cup pecorino romano
• •salt and pepper

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Oven at 375°F.
2. 2Cut the eggplant lengthwise into approx 1/2" slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin.
3. 3Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper.
4. 4The eggplant will become softened, do not cook too long or it will fall apart. In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper. Slather the mixture onto each slice of grilled eggplant.
5. 5Roll up and place into a baking dish that has a thin layer of sauce. Top with a little more sauce and the shredded mozzarella.
6. 6Bake for approx 20 minutes, until lightly golden and bubbly.