Eggplant Involtini

1 eggplant

1 Tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

1 cup Coconut milk ricotta (separate recipe)

1 cup marinara (separate recipe)

Preheat oven to 375.

Peel eggplant and cut into 1/3" thick lengthwise slices. Line two baking sheets with parchment paper. Brush oil, salt, and pepper on the eggplant slices. Lay each slice on the parchment do not overlap or touch. Bake for 25 minutes or until tender, do not over cook or they will burn. In a glass baking dish spray with non-stick and pour sauce into the bottom. Remove eggplant from the oven. Lay one slice down on your cutting board or counter, top with ricotta and roll up. Place each roll in the baking dish with the sauce. Repeat until all of your slices are rolled and in the baking dish (1 eggplant = 8 slices). Bake uncovered for 15 minutes. 

Makes 2 servings, approximately 275 calories.