Eggplant rollatini

This is hearty and filling and so delicious! I was never a fan of eggplant but I fell in love with it in this dish. It's fairly easy but does require a few steps. I made this with eggplant and zucchini.

Ingredients:

1 eggplant
1-2 zucchini
1 pint ricotta cheese
1 egg
Shredded Cheeses of choice, I used:
1/2 cup of mozzarella/provolone mix
1/2 cup parmesan/Romano mix
3 gloves garlic, minced
1 tsp parsley flakes
1/2 tsp oregano
1/2 tsp basil
Pinch of crushed red pepper
Pinch of paprika
Salt and pepper to taste
1 jar of good marinara sauce
Olive oil

Preheat oven to 365. Cut the ends off the veggies, and slice them lengthwise into 1/4 inch strips. Sprinkle salt all over the eggplant and let rest on a rack for 5-10 minutes.

In a bowl, mix the ricotta, garlic, shredded cheeses, egg and spices.

Rinse the eggplant and pat dry. Heat a tiny bit of olive oil in a frying pan over medium heat. Fry the eggplant and zucchini slices until golden brown and tender but not mushy.

Once the veggies are cool enough to handle, spread a layer of the ricotta mix over the whole slice of an eggplant or zucchini, and roll it up tightly but carefully so it doesn't break. Place in a baking dish. Repeat until all slices are used up. Pour the marinara sauce over the rolls, sprinkle with more cheese and bake for 10-15 minutes or until cheese is melted and bubbly. Let rest for 5 minutes before serving.