Baked Eggplant Rollatini

3-4 medium eggplants
Salt
Olive oil
1 (15-oz.) container whole milk ricotta cheese
½ c. grated fresh Parmesan cheese
¼ c. minced fresh basil
¼ c. minced fresh oregano
¼ c. minced fresh rosemary
Salt, black pepper
1 c. shredded fontina cheese
1 bunch fresh chopped parsley

TOMATO SAUCE:
3 T. olive oil
1 T. minced garlic
3 c. canned crushed tomatoes
3 T. red wine vinegar
1 T. sugar
Salt, black pepper

1. TOMATO SAUCE: In saucepan, heat oil. Add garlic and cook until lightly browned. Add tomatoes, vinegar, sugar, salt and pepper. Simmer 10 minutes. Set aside.
2. Preheat oven 350.
3. Cut a thin slice from top and bottom of each eggplant. Cut each lengthwise into 24 (1/4”) thick slices.
4. Place eggplant on several paper towels. Sprinkle with salt on both sides and let stand 10-15 minutes. Pat dry.
5. Spray a large baking sheet with PAM.
6. Brush eggplant with olive oil on both sides. Place 8 slices on baking sheet. Bake 4-6 minutes per side until soft. Repeat with remaining slices. Let cool on wire rack.
7. Spoon the TOMATO SAUCE in a 3-4 qt. baking dish.
8. In bowl, stir together ricotta, Parmesan, basil, oregano, rosemary, salt and pepper.
9. Spread about 1 T. cheese mixture onto the wide side of each eggplant slice. Roll up.
10. Place rolls, seam down on TOMATO SAUCE. Sprinkle with a little salt, pepper and shredded fontina cheese.
11. Bake until cheese melts and eggplant is tender, about 30 minutes. Garnish with parsley.
*****You can use store-bought Marinara sauce to save time. You can also add ground meat to the sauce to add extra protein.