1 Large Eggplant or 2 Medium Eggplants
1 8 Oz Container Ricotta Cheese
1/2 Cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1 Beaten Egg
1 Jar Cannizzaro Marinara or Arrabbiata
Slice Eggplant in very thin, lengthwise slices.
Lay out on baking racks or a broiler pan and sprinkle with salt
Bake at 350 for 10 minutes. Meanwhile, mix ricotta, parmesan, ½ of the mozzarella and the beaten egg.
Spray a small lasagna pan and fill with 1/2 of a Jar of Sauce.
Place 1 Tablespoon of the cheese mixture at the top of the large side of each slice and roll-up.
Place seam side down in pan. Spoon remaining sauce over each roll & top with reserved cup of Mozzarella Cheese. Bake at 400̊ for 20 minutes or until bubbly & melty.
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