• 1 medium eggplant
• 1/4 cup olive oil
• 1 cup whole milk ricotta
• 1/4 cup grated parmesan
• 1 egg
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 jar tomato sauce
• fresh cracked pepper
• 1 cup shredded mozzarella

Peel eggplant and slice lengthwise into thin strips (about 1/8-inch thick). 

Heat a non-stick skillet over medium heat and preheat oven to 350 degrees. Meanwhile brush both sides of the eggplant strips with oil. 

“Grill” the eggplant strips in the skillet (even better if the skillet has ridges) until soft and flimsy. Remove from heat and place on paper towel to remove excess oil. Repeat with other eggplant strips.

Meanwhile, mix ricotta, parmesan, egg, parsley and fresh ground pepper in a separate bowl with hand mixer. Beat until cheese is lighter and whipped, about 5 minutes.

When all of the eggplant is cooked, spoon a heaping tablespoon of ricotta mixture on one short end of the strip. From that end, roll up the eggplant and ricotta into a cylinder.

Spoon some of the tomato sauce into the bottom of an 8x8 casserole dish into a thin layer. Place roll-ups in casserole dish in one layer. 

Cover with remaining sauce and sprinkle shredded mozzarella on top.

Bake in preheated oven for 20 minutes or until cheese melts.