Martha Stewart's recipe for eggplant rollatini involves frying and baking eggplant slices, rolling the slices with a cheese filling, and baking the rollatini in a pan with tomato sauce. The recipe suggests serving the eggplant rollatini with Italian bread.
Peel two eggplants, and slice them lengthwise into about 12 1/4-inch thick slices. Fry the eggplant slices in a large skillet with olive oil for about three minutes on each side until the slices are flexible. Set the eggplant slices on a paper-towel-lined plate to drain. Alternatively, brush the slices with olive oil, and roast them on a baking sheet for 20 minutes at 400 degrees Fahrenheit, flipping halfway through.
Make the filling by combining 2 cups of fresh ricotta with 3 tablespoons of grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, an egg white and salt and pepper to taste in a large bowl. Mix well. After the eggplant slices have cooled, spread about 2 tablespoons of the cheese mixture on each slice, lay a slice of ham or prosciutto on top of the cheese, and roll.
Spread about a cup of tomato sauce along the bottom of a deep baking dish. Place the rolled eggplants in a single layer in the pan. Pour two cups of tomato sauce over the rolls, sprinkle grated Parmesan cheese on top, and lay a slice of mozzarella cheese over each roll. Bake for 20 to 30 minutes at 400 degrees Fahrenheit until the cheese is melted and slightly bubbling.