If you are an eggplant lover this is a great recipe. If you have not tried eggplant, then you need to, it is good and packed full of protein so you don't need any meat. My kids will even eat it this way. And yes they are quick and easy!(if you would like you could use zucchini instead of eggplant)
1. 1 large eggplant, cut lengthwise into 8 slices (you don't have to peel it, but for kids I would)
2. 4 large eggs
3. 3/4 cups store bought pesto (you can buy a large jar at costco and freeze it in snack ziplock bags, because it does not last long in the fridge)
4.2 1/2c. bread crumbs
5. 6 T. olive oil
6. 3/4 c. ricotta cheese
7. 1/2 c. grated Parmesan cheese
8. 1 c. marinara sauce
Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350. In a large nonstick skillet, heat 2 Tablespoons olive oil over medium high heat. Working in batches, cook the eggplant until golden, 2 min. on each side. Using the remaining 4 Tablespoons of olive oil. Transfer the eggplant to a paper towel lined plate or baking sheet.
In a small bowl, combine the ricotta and 3 Tablespoons of remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll uop each slice. Bake until the eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 min.
meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining cheese.
