Ingredients
2 medium eggplants, sliced lengthwise into 1/4”-thick strips
kosher salt
Freshly ground pepper
1 1/2 c. marinara sauce
1 Egg, lightly beaten
1 1/2 c. ricotaa
1/2 c. finely grated Parmesan
1/2 c. shredded mozzarella
1 Garlic clove, minced
Small handful of basil, torn into pieces
Preparation
Step 1Preheat oven to 400 degrees F. Step 2Lay eggplant slices on a paper towel-lined pan. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle the eggplant with olive oil and bake until the eggplant is pliable, about 8-10 minutes.Step 3Meanwhile, make filling. Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. Stir until the mixture is smooth. Season to taste with salt and pepper. Step 4When the eggplant is still warm, but cool enough to handle, spread about 1 tbsp of the filling onto each eggplant slice. Sprinkle with torn basil and roll the eggplant. Step 5Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top.Step 6Bake for 25-30 minutes, until the cheese is cooked through and the eggplant is tender. Top with more basil and serve warm.
