Eggplant Rollatini

Directions

1. 1
   To prepare the eggplant: Preheat oven to 400 F. Grease a 13 x 9-inch baking dish with cooking spray; set aside.
2. 2
   Sprinkle both sides of the eggplant slices with some Kosher salt and place them in a large colander. Allow the eggplant to drain for about 10 minutes. Pat the eggplant slices dry with paper towels and brush both sides of the slices with some olive oil and lay them out on a large baking sheet.
3. 3
   Roast the eggplant for 8 minutes, flip, and roast for 5 more minutes. Cool for 5 minutes before handling.
4. 4
   While the eggplant roasts, prepare the filling: In a medium bowl, mix the ricotta, feta, cup mozzarella, half of the parmesan cheese, the Italian herb blend, garlic, egg, salt and pepper together until well-combined.
5. 5
   Lightly cover the bottom of the prepared baking dish with some of the marinara. After the eggplant has cool a little, sccop out about 2 tablespoons of the cheese mixture onto the end of a slice of eggplant.
6. 6
   Roll the eggplant up from the cheese side and place seam-side down in the prepared baking dish. Repeat with the remaining slices and cheese mixture. (Note: Because I lined them up in a single row for presentation purposes, I needed 2 dishes. If you're ok with packing them into 1 dish, they will definitely all fit.)
7. 7
   Sprinkle the remaining mozzarella and parmesan cheese over the top of the eggplant rolls.
8. 8
   Bake, covered with a piece of greased aluminum foil, for 30 minutes.
9. 9
   Remove the foil and bake for another 10 minutes.
10. 10
    Let stand for 10 minutes before serving.