Twist On A Classic

• 2 eggplants
• 2 cups part skim ricotta
• 1/4 cup pecorino romano grated
• 1 egg
• 1 handful chopped parsley
• 1 1/2 cups marinara sauce
• 3/4 cup part skim shredded mozzarella
• salt
• pepper

1. Oven at 375 degrees.
2. Cut 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. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.
3. In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.
4. Slather the mixture onto each slice of grilled eggplant. Roll up and place into a baking dish that has a thin layer of sauce.
5. Top with a little more sauce and the shredded mozzarella. Bake for approx 20 minutes, until lightly golden and bubbly.

eggplants, ricotta, pecorino romano, egg, handful, marinara sauce, mozzarella, salt, pepper

Taken from www.yummly.com/recipe/Twist-on-a-Classic-1660227 (may not work)