1. In a mixing bowl add the ricotta, pecorino, parsley, a ½ cup of shredded mozzarella and mix until all are incorporated.
2. Lay the eggplant cutlets on a flat surface and place a spoon full of ricotta mix in the center of each cutlet.
3. Roll the eggplant up trying to keep them as tight as possible and set aside.
4. In a baking dish add ½ qt of marinara lining the bottom of the dish.
5. Place the eggplant rollatini in the dish and top with the remainder of the marinara sauce and mozzarella.
6. Bake at 350 deg. For 15 minutes or until the cheese is melted and begins to brown.
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