Marinara Sauce – homemade

1-2 eggplants – sliced lenghwise (can use zucchini)


15 oz ricotta

1 cup mozzarella shredded

1/2 cup grated parmesan

1/4 cup minced parsley

1 egg beaten



  1. Sprinkle sliced eggplant with salt, let sit for 30 min, drain & pat dry
  2. Dip in egg then breadcrumb (1/2 c parm, garlic, parsley, salt & pepper)
  3. Fry or bake eggplant
  4. Spoon sauce on bottom of casserole dish
  5. Fill each slice with filling and roll up
  6. Spoon sauce over roll ups, sprinkle with cheese and bake covered at 375 F for 30-35 min