Eggplant Rollatini
2 Eggplants (Sliced the long way, thickness of a pencil)
1lb Whole Milk Ricotta
16 ounces of Mozzarella (8 ounces shredded, 8 ounces sliced)
16 ounces Marinara tomato sauce
1/3 cup pecorino romano cheese
½ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon Fresh parsley, chopped
Pre-heat oven to 400 degrees. Brush each slice of eggplant with olive oil. Bake on greased sheet pan for 20 minutes. Flip eggplant and bake for another 15 minutes. Let eggplant slices cool down. Mix ricotta, shredded mozzarella, romano, egg, salt, pepper, and parsley. Dollop a big lump of the ricotta mixture onto the wider side of the eggplant and gently roll. Place in sauced baking pan, spoon a little more sauce on each rollatini, and then top each slice with the sliced mozzarella. Bake at 400 degrees for 20 minutes or until mozzarella is bubbly. Let rest for 5-10 more before serving.