Eggplant Rolls

You can also make this omitting the sauce and topping it with mozzarella only.

ingredients

1
Oven to 400°.
2
Foil 2 sheets.
3
Whisk 3 eggs, 2 tablespoons parmesan cheese, 1 tablespoon water, 1 teaspoon salt, 1/8 teaspoon garlic powder.
4
Trim ends of eggplants. Cut a 2 inch swath off 2 sides of each eggplant. Cut into 1/2 inch pieces lengthwise.
5
Brush both sides of each piece with egg mixture. Lay on sheets. Bake until lightly golden, about 12 minutes.
6
Meanwhile, make spicy tomato sauce, let simmer.
7
Remove eggplant, let cool a bit, then loosen with spatula.
8
Make filling – 1 container ricotta, 8 ounces mozzarella, 1/2 cup parmesan, 1 tablespoon parsley (reserve extra for topping), black pepper and one egg.
9
Lay 2 tablespoons filling in the center of each eggplant slice, roll up and lay in baking dish, seam side down.
10
Spoon some sauce over each roll and spinkle mozzarella and 1 tablespoon olive oil drizzled over top.
11
Bake 25 minutes, until cheese is lightly browned and filling is starting to ooze.
12
Top with fresh parsley.