Eggplant Rollatini

I have been wanting to make these for awhile, they remind me of individual eggplant parmesans! This recipe comes together quickly and is great for a easy weeknight meal and for lunch the next day. *Since the eggplant is baked instead of fried make sure you slice the eggplant on the thicker side - about 1/3 inch slices.

Eggplant Rollatini 
Serves 5 (2 rollatini each), Prep time: 20 minutes, Bake time: 20 minutes 

Ingredients 
2 large eggplant, tops removed and sliced to 1/3 - 1/2 inch slices long ways, salted to taste
Olive oil for brushing (about 2 T)
Ricotta, 2 cups fat free
Mozzarella, 1 cup shredded low fat plus extra for topping
Grated cheese, I like parmesan 1/2 cup
2 eggs
Fresh parsley, 1/2 cup chopped
Fresh Basil, 1/4 cup chopped
1/4 teaspoon salt
Pepper to taste
1 cup tomato sauce

Directions
Preheat oven to 400 degrees. Place sliced eggplant on a greased baking sheet and brush both sides with olive oil, salt to taste. Bake eggplant slices for 15 - 20 minutes or until tender enough to roll. Let eggplant cool for 5-10 minutes or until cool enough to handle. lower oven temp to 350

In a medium bowl combine ricotta, 1 cup mozzarella, parmesan, eggs, parsley, basil, salt, and pepper 

Spread 1/2 cup sauce in the bottom of a casserole dish 

divide cheese mixture among eggplant slices, place the cheese in the middle of each slice, roll up and place seem side down in casserole dish. Top each rollatini with a generous scoop of sauce and a generous pinch of shredded mozzarella.

Bake in the oven for 20 minutes or until cheese is melted and rollatini are heated through.