Preheat oven to 400°.
Thinly slice eggplant into strips (not rounds).
Pour olive oil onto a sheet pan; rub with a paper towel to cover pan. Lay eggplant slices on pan and bake for 3-4 minutes. Let cool.
Place ricotta, pecorino ¾ c mozzarella, parsley, salt, pepper, and egg to a bowl. Mix well.
Spread a ladle of sauce evenly on the bottom of a baking pan.
Place a spoonful of the cheese filling at the wider end of the eggplant slices and roll them over. Lay eggplant rolls in dish, seam side down, leaving space around each one. Top each roll with more tomato sauce.
Bake for 30 minutes. Top with remaining ¾ c mozzarella and bake for an additional 5-10 minutes until melted.
Remove from the oven and serve hot. Enjoy!
Tags: cheese, dinner, eggplant, italian, main, orsararecipes, ricotta, side, veg, vegetarian
