A couple of weeks ago, I made the viral zucchini sandwich wrap, and loved it so much. I tried it with eggplant as well and that was just as good. When I made the eggplant version, I had a thought that it would be a really cool thing to use this method and turn it into an eggplant rollatini. And boy was I right!!! We love eggplant rollatini and this method was the perfect way to make a simpler version! . . Preheat oven to 350F. Using a mandolin or a sharp knife, slice a eggplant (or 2) thin (I used one that was on the thinner side). Arrange on a parchment lined baking sheet in a rectangle, being careful to make sure the ends of each circle are touching (You want the full the entire baking sheet so that we get an eggplant sheet large enough to divide into squares or rectangles). Season with salt and pepper and drizzle with oil. Sprinkle with 1 1/2 cup shredded mozzarella . Bake for 25 minutes or until the cheese is golden. Remove from oven. Invert it and flip it over. Cut it into l...