Directions. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper.
Make the Cheese Filling: Mix all of the ingredients together in a bowl. To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top.
Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side. Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano. Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
Directions 1 Preheat the grill pan and preheat the oven to 375 degrees F. 2 Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. ... 3 In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. ... 4 Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. ...