Zubereitung

1. 1

   Oven at 375 degrees.

2. 2

   Cut the eggplant lengthwise into approx 1/2" slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.Slather the mixture onto each slice of grilled eggplant.

3. 3

   Roll up and place into a baking dish that has a thin layer of sauce.Top with a little more sauce and the shredded mozzarella.

4. 4

   Bake for approx 20 minutes, until lightly golden and bubbly.