Eggplant Yummy-ness

Let me set the scene for you...It is Friday night on a week that I've worked my normal full time job and had a head cold. On this Friday, I had already been to work the whole day, soccer practice, the dreaded Walmart, and finally home to try and do dinner and get everyone to bed with maybe just a small fight...I had promised my husband that I would finally cook this eggplant  tonight before it went bad. So it's 8:30 pm..I'm starting my dinner. So, I am reading the recipe, apparently not very well, and start to cut up the eggplant for an eggplant rollup. I get the whole thing cut up and look at where I am in the recipe...and had completely missed the part about cutting it long-ways....no wonder it wouldn't roll..so....we are calling them eggplant sandwiches or something...:) Really, no matter what you call it, it was a great success!
So here it is....

Eggplant ROLLUPS
serves 4   prep 30 min  cook 10 min

1 large eggplant(about 1 3/4 lbs) cut LENGTHWISE into 8 slices
salt and pepper
4 large eggs
3/4 cup store bought pesto (I used Giada's brand from Target)
2 1/2 cups bread crumbs (I used Panko bread crumbs)
6 tbsp EVOO (extra virgin olive oil)
3/4 cup ricotta cheese
1/3 cup of pecorino-romano cheese
1 cup of store bought marinara sauce

1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tbsp pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
2. Preheat the oven to 350 degrees. In a large non-stick skillet, heat 2 tbsp olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tbsp olive oil. Transfer the eggplant to a paper-towel lined baking sheet.
3. In a small bowl, combine the ricotta cheese and 3 tbsp of pecorino-romano cheese; season with salt and pepper. Spread 1 tbsp of the remaining pesto on each eggplant slice and top with about 2 tbsps of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
4. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the rollups with the sauce and pecorino.
5. ENJOY!!!

ADDED BONUS TO THIS MEAL: The total price for this meal is  approximately $9.45! That is $2.36 per serving!!!! AWESOME!!!!

This is what it looks like as a sandwich thing....:)