Eggplant Rollatini

• 2 whole Large Eggplants
• 1- 1/2 cup Panko Bread Crumbs
• 3/4 cups Grated Parmesan Cheese (like The Kind From Kraft)
• 2 Tablespoons Italian Seasoning, Divided Use
• 3 whole Eggs, Divided
• 1 dash Milk
• 15 ounces, weight Ricotta Cheese
• 1 package (10 Oz) Frozen Spinach, Thawed And Drained
• 13 cups Parsley, Chopped
• 2 cups Your Favorite Marinara (jarred Or Homemade)
• 1/2 cups Freshly Grated Parmesan Cheese
• Salt And Pepper
• Olive Oil

1. *Note: I use a spray canister for my olive oil in this recipe, as to not drown the eggplant in oil.
2. If you do not have one of these, use cooking spray or LIGHTLY drizzle in oil when cooking.
3. Preheat oven to 400 F.
4. Cut the top and bottom off of your eggplants.
5. Using a sharp knife, peel the entire eggplant.
6. Then, cut them lengthwise until you have cut uniform strips of eggplant.
7. I was able to cut eight strips from each of mine.
8. Mix breadcrumbs, grated cheese, 1 tablespoon Italian seasoning and a dash of salt and pepper in a shallow bowl.
9. In a separate bowl, whisk two of the eggs together with a dash of milk and salt and pepper.
10. Dredge each eggplant strip on both sides in the egg mixture and then in the breadcrumb/cheese mixture.
11. Place on a cookie sheet that has been sprayed with cooking spray or olive oil.
12. Continue until all of the eggplant slices are done.
13. You will need two cookie sheets.
14. Lightly spray the side of the eggplant thats facing up with olive oil.
15. Bake in the preheated oven for 30 minutes, turning half way through.
16. When you turn them over, make sure the other side of the eggplant slices is sprayed with oil.
17. While eggplant is cooking, mix together ricotta, spinach, parsley, additional tablespoon of Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper and the remaining egg.
18. When the eggplant is done (they should be a gorgeous, golden brown), place them on a cutting board one strip at a time.
19. Turn oven heat down to 350 F.
20. Place 1 cup of marinara sauce in a 9 x 13 x 2 baking dish.
21. Place 1 tablespoon of the cheese mixture at the end of the eggplant thats furthest away from you.
22. I found that it was easiest to sort of smash it down with the back of a spoon.
23. Roll the eggplant as though you would a jelly rollstarting from the furthest end and rolling toward you.
24. Place eggplant, seam side down, into baking dish.
25. Continue until you have finished your 16 rolls.
26. Top each roll with 1 tablespoon of marinara and 1 teaspoon of fresh parmesan cheese.
27. Bake for 25 minutes until filling is warm.

eggplants, bread crumbs, parmesan cheese, italian seasoning, eggs, milk, ricotta cheese, frozen spinach, parsley, favorite marinara, freshly grated parmesan cheese, salt, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/eggplant-rollatini/ (may not work)