Eggplant Rollatini

1 eggplant, sliced 1/4" thick

1/2 c. ricotta cheese

3/4 c.  shredded mozzarella cheese, plus extra for sprinkling

2 T.   grated parmesan cheese, plus extra for sprinkling

1/2 t. garlic paste

1 t. Italian herb paste

lemon zest from 1/2 small lemon

1/8 t. chili paste

3 grinds of black pepper

small pinch of salt

1 egg

pinch of freshly grated nutmeg

1 1/2 c. Marinara Sauce, my recipe can be found here

Bring a large pot of salted water to a boil. Place eggplant slices in the boiling water for 2-3 minutes. Remove from the boiling water onto a paper towel lined baking sheet and blot completely dry with additional paper towel.  Set aside.

Combine remaining ingredients except for marinara sauce in a small bowl and stir with a spoon until well combined.  Set aside.

Pour 1/2 c. marinara sauce into the bottom of an 8x8 baking dish.  Place a dollop of the cheese filling on each of the eggplant slices, dividing the filling equally among the slices.  Starting at the small end roll the eggplant around the filling and place the rolls, seam side down, in the baking dish.  Cover with the remaining marinara sauce and sprinkle with extra mozzarella and parmesan cheese.  Bake in a preheated 400* oven for 20 minutes.  Allow to set for 10 minutes before serving.