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EGGPLANT PARMESAN ROLLATINI
Ingredients
- 4 tablespoons
- olive oil
- 2
- large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2 cups
- marinara sauce
- 2
- large eggs
- 1
- 15-ounce container ricotta
- 2 teaspoons
- dried oregano
- 2 cups
- grated mozzarella (8 ounces)
- 1/2 cup
- grated Parmesan (1 1/2 ounces)
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