Eggplant Pizza Roll Ups

• 1 large eggplant, peeled and sliced into 1/4 inch long slices
• 16 to 20 thin slices,of pepperoni
• 1/4 lb Italian four cheese blend, cut into strips to equal the number of eggpant slices
• 1 tbsp salted or unsalted butter, melted
• 2 tbsp olive oil
• 1/4 tsp granulated garlic
• 1 tsp Italian seasoning spice blend
• 1/4 tsp black pepper and salt to taste
• 1/4 tsp red pepper flakes
• 1 tsp hot sauce such as Franks brand
• 2 tbsp romano cheese, grated
• 1/4 cup chopped fresh parsley
• 2 tbsp romano cheese, grated
• 1 cup marinara sauce, your favorite or mine, my recipe attached in step #8

1. Preheat oven to 425.
2. Line a baking sheet with foil
3. In a bowl combine all brushing sauce ingredients
4. Brush eggplant slices with sauce on both sides and place on foil lined baking sheet
5. Cover each slice of eggplant with a single layer of pepperoni
6. Roast until eggplant is tender, about 25 minutes
7. Lay a strip of cheese on the end of each eggplant and roll up
8. Sprinkle with the romaine cheese garnish, and secure with a toothpick
9. The rolls can be made to this point and either heated to eat now or refrigerated up to 2 days.
10. To heat the eggplant rolls to serve arrange on a microwave safe plate and heat just until cheese is melted but not oozing out.
11. Garnish with parsley and sprinkle with more romano cheese.
12. Serve with marinara sauce for dipping.
13. My recipe is attached below

eggplant, thin, italian four cheese blend, butter, olive oil, garlic, italian seasoning spice blend, black pepper, red pepper, hot sauce, romano cheese, parsley, romano cheese, marinara sauce

Taken from cookpad.com/us/recipes/349275-eggplant-pizza-roll-ups (may not work)