- Cut eggplant into 1/4-/2 inch slices lengthwise
- Leave skin
- Lay on baking sheet
- Drizzle with EVOO salt and pepper
- Bake at 450° for 10 minutes
Filling
- 1 cup ricotta cheese or cottage
- 1 cup mozzarella cheese
- 1/4 cup Parm cheese
- Dried parsley
- Chili flakes
- 1 egg
- 1 table flour
- This is open to any other stuffing that you might want to use
- Large dollop of filling on wide end of eggplant
- Rolled into cannelloni
- Put 1/4 C marinara sauce in bottom of small ramekin
- Place in Marinara sauce
