Eggplant Rollatini

1  piece		large eggplant sliced thin longwise
1  cup		ricotta
2		cloves garlic minced finelies
1/2  cup		marinara sauce, about total
1/4  cup		shredded mozzerella cheese
1		Large Egg - Raw

Tip: For nutritional information on all the ingredients in Eggplant Rollatini just click on each ingredient name. Then adjust the serving size for any Eggplant Rollatini ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

slice eggplant into thin long slices and place on a rack. Salt slices and let sit about 30 minutes to remove bitterness. Combine egg, ricotta cheese and minced garlic. Rinse eggplant slices well and place in microwave safe casserole dish. Microwave about 5 minutes or until eggplant is limp. Take one slice of eggplant and place a Tblspn of cheese mixture on the end and roll. Put 1/4 cup of the marinara on the bottom of a baking pan and place the eggplant slice seam side down into the pan. Repeat with remaing eggplant. Pour remaining sauce over the eggplant and sprinkle with the mozzerella cheese. Bake at 350 for about 20 minutes or until bubbly. Enjoy.