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1
Preheat oven to 375F.
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2
Season eggplant with salt and pepper; arrange on a parchment-lined baking sheet.
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3
Cover baking sheet securely with parchment, then foil, and bake until eggplant is tender and pliable but not fully cooked, 10 to 12 minutes.
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4
Spread 1/4 cup marinara sauce on the bottom of a 2-quart baking dish.
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5
In a small bowl, mix together ricotta, Parmesan, egg, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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6
Pat eggplant dry with paper towels.
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7
Dividing evenly, spoon ricotta mixture onto short end of eggplant slices, leaving a 1-inch border on the end and a 1/4-inch border on either side.
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8
Starting at the short end, roll up slices; arrange in prepared dish, seam side down.
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9
Top with remaining 3/4 cup marinara sauce.
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10
Cover dish with foil, and bake until eggplant is very tender, 50 to 60 minutes.
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11
Uncover and sprinkle with mozzarella; bake until cheese is melted, 3 to 5 minutes.
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12
Remove from oven and let cool 5 minutes before serving with bread, if desired, and topped with additional Parmesan.
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13
Precooking the eggplant slices makes them pliable enough to roll around the filling.
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14
Arranging the stuffed eggplant slices in a single snug layer, seam side down, ensures that each rollatino cooks through evenly.
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15
(Per Serving)
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16
Calories: 267
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17
Fat: 12.8g (6.8g Saturated Fat)
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18
Protein: 19g
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19
Carbohydrates: 21.2g
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20
Fiber: 8.7g
