Homemade Eggplant Rollatini with Ricotta and Marinara - Recipe By Me

Ingredients

• 1 large eggplant, sliced 1/8" thick (approximately 20 pieces)
• 1 tablespoon kosher salt, for salting eggplant
• 1 1/2 cups all-purpose flour, for dredging
• 5 large eggs, beaten
• Olive oil, for frying
• 1 1/4 pounds ricotta cheese, drained
• 1/2 pound mozzarella cheese, shredded
• 1/4 cup Pecorino Romano cheese, grated
• 1/4 cup flat-leaf Italian parsley, minced
• 1 large egg, beaten
• 1/2 teaspoon kosher salt
• 3 cups plain breadcrumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups marinara sauce
• 2 tablespoons Pecorino Romano cheese, grated