Eggplant Rollatini

• 2 eggplants
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1.5 cup marinara sauce
• 2 eggs
• 3 cups raw spinach
• 4 ounce feta
• 1 teaspoon dried oregano
• 1 teaspoon parsley
• 1 teaspoon dried basil
• 2 cups pecorino romano, grated
• 1 cup goat cheese

1. Preheat oven to 450 F.
2. While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
3. Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
4. Bake for 12-15 minutes, remove and allow to cool.
5. Reduce heat to 400 F.
6. In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, 1/2 cup raw sheep cheese, salt and pepper, mixing until well combined.
7. In a 9x13 baking dish, add 3/4 cup marinara.
8. Place 1/4 cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
9. Cover with remaining marinara and cheese.
10. Bake for 25 minutes and allow to cool for 10 minutes before serving.

eggplants, salt, black pepper, marinara sauce, eggs, raw spinach, feta, oregano, parsley, basil, pecorino romano, goat cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-rollatini-5ade199fb24afe5122e72bbd (may not work)