Eggplant Rollatini

Greetings! Today I wanted to share with you a great recipe for using up eggplant. If you are a gardener, then you know the end of summer can bring a bounty of things like eggplant to your harvest. The next question is going to be, "what can I do with all this eggplant?". So now I am going to give you just one really delicious answer! Eggplant rollatini!
I have sliced and salted my eggplant because this is autumn and the eggplant tend to be a bit bitter this time of year and this late in the season so salting is necessary. However is you have nice fresh eggplant from the store you can simply slice it and lightly sautee in some olive oil in a hot skillet and then lay the slices on paper towel and move forward with filling and rolling.
I have filled my rollatini with a mixture of cottage cheese, Parmesan and mozzarella along with an egg and a bit of seasoning. I only put about a tablespoon of filling in each slice of eggplant and then rolled them up. Line them up like soliders in a baking pan and cover with your favorite marinara sauce. Top that with some more mozzarella and Parm and bake till brown and bubbly.
This is a really nice change from the traditional eggplant Parmesan that we all know and love and gives us another reason to love eggplant.
If you like to make smaller casseroles or more than one at a time. Do this assembly style and freezer bank a couple pans. Don't bake them off, just cover them tightly and wrap them in plastic or put them in 2 gallon zip top bags. Freeze till you need them and bake in a 400 degree oven for about an hour. Homemade never tasted so good!
I hope you give this eggplant rollatini a try and I hope you love it!
Happy Eating!
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