Eggplant Parmesan Rollatini

www.realsimple.com/food-recipes/browse-all-recipes/eggplant-rollatini

Ingredients
4 Tbsp Olive Oil
2 Large Egg Plants (about 3 pounds total), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta
2 Tsp Dried Oregano
2 Cups Grated Mozzarella (8 ounces)
1/2 Cup Grated Parmesan (1-1/2 Ounces)

Directions
1. Heat oven to 450 degrees F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheet and turn to coat in oil; season with 1/2 tsp salt and 1/4 tsp pepper.

2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12-15 minutes; let cool. Reduce heat to 400 degrees F.

3. Meanwhile, in the bottom of a 9-by-13 inch or some other 3-quart baking dish, spread 1/2 cup of marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper.

4. Place about 3 tbsp. of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with Parmesan.

6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.