Unrolled Rollatini

When I did my last blog giveaway I asked you what you love seeing most on the blog. It's funny, being the woman behind the keyboard, typing up my little antics about food, and sending them out to the world. I never know what people actually make, or like for that matter, unless they comment. But even that doesn't tell you much because only a teeny tiny fraction of my readers comment (hey- what's up with that?! GUILTY! YES YOU!) so I am still somewhat in the dark. So I just go about my merry way, cookin' and yuckin' it up, and hope that you all like what you see. Well, when I asked what it is you like to see the answers were quite evenly divided: sweets and quick/easy dinners. I knew I liked you people... I knew it.

I'm a big fan of quick and easy dinners. Sure, sometimes I'll reach deep into my inner Martha Stewart and slave away in front of the stove for hours, but for the most part I really prefer food that does its own thing. And apparently you all agree. So here's a great "does its own thing" dinner for you!

I love eggplant. It's a new found love, especially since I used to be a veggie hater, but it's deep. I really love it when it's fried and covered in cheese... because pretty much everything is better when fried and covered in cheese. Eggplant rollatini is a love of mine and it reminds me of my mom. We always share it when we go out. I was really craving it the other day but I just wasn't in the mood to fuss with an eggplant so I bought some Trader Joe's breaded eggplant cutlets and threw this together lickety-split. And it was gooooood. I know from the picture you can't tell there's eggplant down there, but trust me, there is. It's hearty, it's comforting, and dare I say it tastes even better the next day?! I dare. And now I dare you to make this. Go on... shoo. And then send me the leftovers.

Source: Stephanie Cooks Original

Ingredients:
1 pound box breaded eggplant cutlets (or homemade if you prefer)
3/4 cup ricotta cheese
1 egg white
1 tsp. Italian seasonings
1 tsp. garlic powder
1-1.5 cups mozzarella cheese
1/4 cup parmesan cheese
1-2 cups marinara sauce (depends how saucy you like it)

Directions:

1- Preheat the oven to 350. Cook the breaded eggplant cutlets according to packaging instructions and set aside.
2- In a bowl combine the ricotta, egg white, Italian seasonings, and garlic powder. Stir well.
3- Cover the bottom of an oven safe dish with marinara sauce. Add a layer of eggplant cutlets. Top with a generous layer of the ricotta mixture. Add some marinara and spread it over the eggplant. Sprinkle with parmesan and 1/2 cup of mozzarella.
4- Repeat step 3, layering eggplant/ricotta/sauce/parmesan/and mozzarella. The top layer should be just eggplant with sauce and some mozzarella.
5- Bake for 30 minutes, until the sauce starts to bubble. Serve hot.