So this was my first time every cooking an eggplant dish. Eggplant is not my most favorite thing in the world but Gray and I both enjoyed this dish. This recipe is adapted from Life and Kitchen.
1 large or 2 medium eggplants
2 tbsp olive oil
salt and pepper
1 tsp garlic powder
1 16 oz container of ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 tsp Italian Seasoning
1 cup marinara sauce
1 ball of fresh mozzarella (sliced into thin pieces)
Heat oven to 350. Slice the eggplant about 1/4 of an inch thick. Place on a greased baking sheet and brush with olive oil. Sprinkle with salt, pepper and garlic powder. Roast for 15 minutes or until golden brown then remove from oven. While the eggplant is cooling mix together the ricotta, mozzarella, parmesan, egg and italian seasoning. Spread about 2 tablespoons of the mixture onto the eggplant pieces and roll up. Secure with toothpicks if necessary. Top with eggplant rollups with marinara sauce and sliced fresh mozzarella. Cover with foil and bake for 40 minutes. Remove foil and place back in the oven for an additional 5 to 10 minutes. Serve warm.