Eggplant Parmesan Rollatini

Holy cow, this was amazing! Here is the ingredient list if you're debating rather to click on the link:

• 4 tablespoons olive oil
• 2 large eggplants (about 3 pounds total), sliced lengthwise (about 16 slices total)
• kosher salt and black pepper
• 1½ cups marinara sauce
• 2 large eggs
• 1 15-ounce container ricotta
• 2 teaspoons dried oregano
• 2 cups grated mozzarella (8 ounces)
• ½ cup grated Parmesan (1½ ounces)

So delicious! I've been making a ton of new recipes over the last year or so post-op, and this is one of my favorites to date. I know everyone loves the Eggface ricotta cheese bake (for good reason), and this is a very similar flavor, so give it a shot!

I've made this several times pre-op. So good. Personally, I also like to add high quality no sugar added bacon. I cook the bacon about halfway, then I add it between the cheese and the eggplant. So good and a little extra protein. Makes a little smokier tasting too!

How many servings do you get out of this? Curious as 8 servings weigh in at 355 calories, 19g protein, 18g carbs.

We got 12 individual rollatinis out of this recipe. I would eat 2 of them for dinner, so that would only be 6 servings. I am in maintenance, earlier on I would probably only have eaten one of those pieces, so 12 servings.

Looks delicious. Bought ingredients today to make for hubby's dinner and lunches. Thank you!

Did you end up making it? How did it turn out for you?

Yes, I made it yesterday and my husband loved it. I used Asian eggplant and had 4 of them. I could of used more because I layered them instead. After my husband ate it he said, "this is a keeper." We have several more eggplants so plan on making again. Thank you!

Where are the directions for making this?

Huh, I thought I put a link in my original post. Here you go: Eggplant Rollatini