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Dairy
Easy
1 Hour, 20 Minutes
Diets 
An easy and beautiful crowd-pleaser recipe. Almost like a lighter version of eggplant parmesan, without the breading and frying!
3 long, smooth, and firm eggplants
2 eggs
1 cup Parmesan, divided
1 and 1/2 cups mozzarella, divided
1 (24.3-ounce) jar Tuscanini Marinara
2 cups ricotta
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
Manischewitz Kosher Salt, to taste, plus additional for salting the eggplants
pepper, to taste
2 tablespoons chopped parsley for garnish (checked or bug-free)
Slice eggplants lengthwise (1/8 inch thick). Sprinkle kosher salt over all and set aside.
Preheat oven to 400 degrees Fahrenheit. Spread a little marinara sauce into the bottom of a nine-inch round oven-to-tableware.
Combine eggs, half of mozzarella and half of parmesan, ricotta, garlic, salt, and pepper.
Pat eggplants dry. Brush with olive oil and bake for 15 minutes, flipping halfway through.
When eggplants are ready, remove from the oven (do not turn it off) and spoon about a tablespoon of the cheese mixture onto each eggplant slice. Roll up and place in the prepared pan, seam side down. Top with the rest of the marinara sauce and remaining cheeses.
Bake at 400 for 30 minutes covered and 15 minutes uncovered.
Sponsored by Tuscanini
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Can this be frozen?