Lasagna Rollatini

My husband complains anytime I make eggplant, but I saw some great looking ones at Publix over the weekend and thought it would be a perfect time to try this recipe.  After his first bite, I asked him what he thought.  His response..."it's good."  If you know my husband, you know that's actually a really good response.  Most of the time I get an "it's alright" so you can imagine my shock when the word "good" was used to describe eggplant.  


The lasagna rollatini were much easier to make than I expected.  It was my first time salting eggplant to remove the bitter taste and some of the moisture.  After the 30-minute salting process, you should rinse them and pat them dry.  I definitely liked the flavor and texture better after doing this.  After breading the 1/4 inch thick slices, I broiled them on a cookie sheet with some olive oil for about 8 minutes.  I wasn't sure how easily the slices would roll up, but they ended up rolling perfectly. 

If you like eggplant parmesan, you'll really like this recipe.  I served it with some whole-wheat linguine topped with marinara sauce.