Ingredients
Marinara Sauce – homemade
1-2 eggplants – sliced lenghwise (can use zucchini)
Filling:
15 oz ricotta
1 cup mozzarella shredded
1/2 cup grated parmesan
1/4 cup minced parsley
1 egg beaten
Pepper
Directions:
- Sprinkle sliced eggplant with salt, let sit for 30 min, drain & pat dry
- Dip in egg then breadcrumb (1/2 c parm, garlic, parsley, salt & pepper)
- Fry or bake eggplant
- Spoon sauce on bottom of casserole dish
- Fill each slice with filling and roll up
- Spoon sauce over roll ups, sprinkle with cheese and bake covered at 375 F for 30-35 min