Eggplant Rollatini

1  piece		large eggplant sliced thin longwise
1  cup		ricotta
2		cloves garlic minced finelies
1/2  cup		marinara sauce, about total
1/4  cup		shredded mozzerella cheese
1		Large Egg - Raw

Tip: Click on the ingredient links to learn the nutritional information for all the Eggplant Rollatini ingredients. The serving size for any ingredient in Eggplant Rollatini may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

slice eggplant into thin long slices and place on a rack. Salt slices and let sit about 30 minutes to remove bitterness. Combine egg, ricotta cheese and minced garlic. Rinse eggplant slices well and place in microwave safe casserole dish. Microwave about 5 minutes or until eggplant is limp. Take one slice of eggplant and place a Tblspn of cheese mixture on the end and roll. Put 1/4 cup of the marinara on the bottom of a baking pan and place the eggplant slice seam side down into the pan. Repeat with remaing eggplant. Pour remaining sauce over the eggplant and sprinkle with the mozzerella cheese. Bake at 350 for about 20 minutes or until bubbly. Enjoy.