Eggplant Roll Ups

1. 1

   Season the eggplant with salt and pepper.

2. 2

   In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto.

3. 3

   Pour the bread crumbs onto a large plate.

4. 4

   Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

5. 5

   Preheat the oven to 350 degrees.

6. 6

   In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat.

7. 7

   Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil.

8. 8

   Transfer the eggplant to a paper-towel-lined baking sheet.

9. 9

   In a small bowl, combine the ricotta and 3 tablespoons pecorino-romanco cheese; season with salt and pepper.

10. 10

    Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture.

11. 11

    Roll up each slice.

12. 12

    Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.

13. 13

    Meanwhile, in a small saucepan, bring the marinara sauce to a simmer.

14. 14

    Serve the roll0ups with the sauce and remaining pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.