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1
Trim tops and bottoms from eggplant.
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2
Cut each into 6 lenghtwise slices, about 1/2 inch thick.
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3
Spread slices onto 2 large cookie sheets lined with paper towels.
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4
Sprinkle slices with 1/4 teaspoons salt, then turn over and sprinkle with 1/4 teaspoons more salt.
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5
Let stand 15 minutes, flipping slices halfway.
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6
Heat grill, grill pan, or saute pan to medium-high heat.
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7
Quickly rinse eggplant slices under running water;pat dry.
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8
Spray both sides with nonstick cooking spray.
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9
Grill or cook slices until soft, about 4 minutes on each side.
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10
Return slices (do not overlap) to large cookie sheets (without paper towels).
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11
Heat oven to 350 degrees and coat a 13x9x2-inch baking dish with nonstick cooking spray.
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12
In a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, Italian seasoning and pepper.
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13
Stir until well combined.
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14
Divide red pepper pieces evenly among eggplant slices, placing them going across the width on the wider end of each slice.
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15
Top each pepper with a heaping tablespoon of cheese filling.
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16
Place 1/2 cup of the marinara sauce on the bottom of the prepared dish.
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17
Roll up eggplant slices starting at the wide end and enclosing filling.
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18
Place in dish.
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19
Top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated Parmesan cheese.
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20
Bake at 350 degrees for 25 minutes.
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21
Remove to wire rack and cool at least 10 minutes before serving.
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22
Add salt to taste.
