Eggplant Rollatini

• 1 or 2 large Italian eggplants, cut lengthwise into eight total 1/2-inch-thick slices
• Coarse salt and ground pepper
• 1 cup homemade or store-bought marinara sauce
• 1/2 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 garlic clove, minced
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• Crusty bread, for serving (optional)

1. Preheat oven to 375F.
2. Season eggplant with salt and pepper; arrange on a parchment-lined baking sheet.
3. Cover baking sheet securely with parchment, then foil, and bake until eggplant is tender and pliable but not fully cooked, 10 to 12 minutes.
4. Spread 1/4 cup marinara sauce on the bottom of a 2-quart baking dish.
5. In a small bowl, mix together ricotta, Parmesan, egg, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
6. Pat eggplant dry with paper towels.
7. Dividing evenly, spoon ricotta mixture onto short end of eggplant slices, leaving a 1-inch border on the end and a 1/4-inch border on either side.
8. Starting at the short end, roll up slices; arrange in prepared dish, seam side down.
9. Top with remaining 3/4 cup marinara sauce.
10. Cover dish with foil, and bake until eggplant is very tender, 50 to 60 minutes.
11. Uncover and sprinkle with mozzarella; bake until cheese is melted, 3 to 5 minutes.
12. Remove from oven and let cool 5 minutes before serving with bread, if desired, and topped with additional Parmesan.
13. Precooking the eggplant slices makes them pliable enough to roll around the filling.
14. Arranging the stuffed eggplant slices in a single snug layer, seam side down, ensures that each rollatino cooks through evenly.
15. (Per Serving)
16. Calories: 267
17. Fat: 12.8g (6.8g Saturated Fat)
18. Protein: 19g
19. Carbohydrates: 21.2g
20. Fiber: 8.7g

italian eggplants, salt, marinara sauce, ricotta cheese, parmesan cheese, egg, garlic, mozzarella cheese, crusty bread

Taken from www.epicurious.com/recipes/food/views/eggplant-rollatini-387689 (may not work)