Shelly's Recipe

EGGPLANT ROLLS

Category: Eggplant

1 large eggplant, sliced lengthwise
2 eggs, beaten
2-3 cloves garlic, finely chopped
2 tbsp olive oil
1 (15 oz) container ricotta cheese
1 tbsp chopped parsley
1 (28 oz) jar marinara sauce

Preheat oven to 450. Dip eggplant slices first in the beaten eggs, then in the bread crumbs, seasoned with the garlic. Brown lightly in oil in a skillet and place on a cutting board. Mix ricotta, mozzarella and parsley and spoon a heaping tablespoon of mixture onto each eggplant slice. Roll up, securing with toothpicks. Arrange in a baking dish and cover with marinara sauce. Bake 10-15 minutes.