Baked Eggplant Rollatini

thinly slice the eggplants lengthwise

drizzle 2 baking sheets with oil, place eggplant slices in a single layer, drizzle with oil

season with salt & pepper, transfer to the oven, bake for 10 minutes

add ricotta, mozzarella, parmesan, garlic powder, pepper, panko, and lemon juice to a bowl

stir to combine

mince the garlic

chop the basil

heat oil in an ovenproof skillet, add garlic, cook until fragrant

stir in Italian seasoning, red pepper flakes, salt and pepper

pour in crushed tomatoes

add basil, let simmer while you prepare the rollatini

spread each slice with a heaped tablespoon ricotta filling, leaving the top uncovered

roll each slice from the bottom up towards the uncovered part

nestle rollatini seam-side down in the sauce

sprinkle with mozzarella, Italian seasoning and red pepper flakes

top with pine nuts, transfer to the oven, bake for 15 minutes