Transport your tastebuds to Italy with these decadent Four-Cheese Eggplant Rollatini! Baked in a lively tomato sauce, tender roasted eggplant envelops a rich and creamy four-cheese filling accented with fragrant herbs.
Preheat to 400°F. Grease a 13x9-inch dish. Trim, slice, and salt eggplant into 10 (or up to 12) 1/4-inch wide slices. Generously salt each piece and allow to rest for 30 mins, on paper towels, then pat dry.
Swap paper towels for parchment paper. Spray eggplant, bake 10-15 mins until pliable. Cool and reduce oven to 375°F.
For the filling, blend cottage cheese and ricotta, then add half Parmesan, half Mozzarella, parsley, scallions, garlic, egg, and season to taste. Spread on eggplant slices.