3/4cupparmesan cheese(divided - 1/2 cup for filling, and 1/4 cup for the bread crumb topping)
1egg
3TBasil Pesto
1/4tsalt
1/2tblack pepper
2 1/2cupsChunky Red Pepper Marinara(see note)
1/2cupshredded mozzarella cheese
1/4cupsourdough breadcrumbs
1/4cupfresh parsley
Instructions
Preheat the oven - Preheat oven to 400F.
Slice and sweat the eggplant - Remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices - no peeling necessary! Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt.
Bake and soften the eggplant - Lay eggplant on a silpat-lined baking sheet, and bake for 10 minutes. Remove and let cool.
Mix the filling together - While eggplant is baking, mix together the ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and Basil Pesto.
Assemble the rollatini - If you're using chunky marinara, blend it until smooth. Spread half the marinara on the bottom of your baking dish. Spoon 1-2 T of ricotta filling on the thickest part of each eggplant slice, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
Bake - Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese. Cover and bake for 30 minutes. Mix the remaining 1/4 cup of Parmesan with the breadcrumbs. After 30 minutes, uncover the rollatini, sprinkle the Parm/breadcrumb mixture over each rollatini, and dot the top with more pesto. Send the pan back to the oven, uncovered, and bake for an additional 10 minutes. Garnish with fresh parsley, and allow to rest for about 10 minutes before serving.