We had a crazy few days over Memorial Day weekend and I wanted something pretty easy but delicious to make on Monday night for dinner. Eggplant cut into slices and baked until pliable, then stuffed and rolled with a delicious filling baked in marinara and cheese…. these were not only a perfect way to end such a good weekend, they made great lunches the last couple days! I served ours with some homemade garlic bread and spaghetti tossed in the leftover marinara sauce, but you could serve it with anything you like! This recipe makes 6 rolls (if you cut the eggplant slices a little thinner you can easily make 8). Click here to get the recipe and see how it’s made!