Easy Eggplant Rollatini

• 2 lbs eggplants, cut lengthwise into 1/2-inch thick slices
• salt
• ground pepper
• 1 cup marinara sauce
• 1/2 cup part-skim ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 large egg
• 1 garlic clove, minced
• 1 cup part-skim mozzarella cheese, shredded

1. Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
2. Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
3. Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
4. Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
5. In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
6. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
7. Top with remaining 3/4 cup marinara sauce.
8. Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
9. Cool 5 minutes.

eggplants, salt, ground pepper, marinara sauce, ricotta cheese, parmesan cheese, egg, garlic, mozzarella cheese

Taken from www.food.com/recipe/easy-eggplant-rollatini-366723 (may not work)