Eggplant (Aubergine) Rollatini With Three Cheeses

Eggplant Rollatini is an incredibly tasty and filling meal that’s also vegetarian.

It’s simple to make, doesn’t require many ingredients, and makes a great dinner party dish.

Eggplant is a nightshade vegetable that can cause an allergic reaction in some people.

Also, some people may not be fans of the slightly bitter taste of eggplant.

Eggplant is high in fiber, vitamins B1, B6, and K, and potassium.
It also contains antioxidants and may help with heart health and digestion.

	2 1/2 lbs eggplants , peeled and sliced lengthwise into 1/4 inch slices
	1/2 lb feta cheese
	1 cup whole milk ricotta cheese
	1 large egg , beaten lightly
	3/4 cup freshly grated parmesan cheese
	1 tablespoon fresh lemon juice
	5 tablespoons minced fresh parsley leaves
	1/2 cup minced scallion
	oil , for brushing

1.	Preheat the oven to 350°F.
2.	Brush the eggplant slices with olive oil and grill them until soft.
3.	In a bowl, mix together the feta cheese, ricotta cheese, beaten egg, parmesan cheese, lemon juice, parsley, and scallions.
4.	Spoon 2 tablespoons of the cheese mixture onto each eggplant slice and roll up.
5.	Place the eggplant rolls in a baking dish, drizzle with olive oil, and bake for 20 minutes.
6.	Serve warm and enjoy!