Eggplant Roll Ups

Directions

1. 1
   Season the eggplant with salt and pepper.
2. 2
   In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto.
3. 3
   Pour the bread crumbs onto a large plate.
4. 4
   Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
5. 5
   Preheat the oven to 350 degrees.
6. 6
   In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat.
7. 7
   Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil.
8. 8
   Transfer the eggplant to a paper-towel-lined baking sheet.
9. 9
   In a small bowl, combine the ricotta and 3 tablespoons pecorino-romanco cheese; season with salt and pepper.
10. 10
    Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture.
11. 11
    Roll up each slice.
12. 12
    Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
13. 13
    Meanwhile, in a small saucepan, bring the marinara sauce to a simmer.
14. 14
    Serve the roll0ups with the sauce and remaining pecorino.