Rollatini with Eggplant and Quinoa

This will test even the pickiest eaters!

Ingredients:
1 medium eggplant
2-3 oz. goat cheese
1/2 cup quinoa, cooked
1 egg
1 cup arugula
2 cups marinara sauce
Basil, chopped
Salt and pepper
Romano cheese, freshly grated

Directions:
Preheat oven to 375 degrees Fahrenheit. Slice eggplant lengthwise into 1/4 inch slices. Bring a pot of water to boil. Add eggplant and blanch for 3 minutes. This will help the eggplant stay nice and tender. While the eggplant is cooking, prepare the filling. Whip together the goat cheese, quinoa, and egg until smooth. Fold in arugula. Add 1 cup marinara sauce to the bottom of a baking dish. Set aside. Remove eggplant from water, let sit a minute or two until cool enough to handle. When cool, add 2 Tablespoons of cheese mixture to one end of the eggplant slice. Roll together. Place seam side down in the baking dish and repeat until no eggplant slices remain. When assembled, spoon additional marinara sauce on each eggplant slice. Sprinkle with additional quinoa and bake for 20-30 minutes until sauce bubbles and topping has browned. Remove from oven and top with fresh basil and romano cheese. Transfer to plates and enjoy immediately!