Description
Tender slices of roasted eggplant are rolled around a creamy, herbed ricotta filling and baked in a simple, flavorful tomato sauce until bubbly and golden.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced lengthwise into 1/4-inch planks
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated parmesan cheese, plus more for topping
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 clove garlic, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush both sides with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 20-25 minutes until tender and pliable. Let cool.
- In a medium bowl, combine ricotta, egg, parmesan cheese, basil, garlic, and remaining 1/2 tsp salt. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Place a spoonful of the ricotta mixture at the wide end of each eggplant slice and roll up tightly. Place each roll-up seam side down in the baking dish.
- Top the roll-ups with the remaining cup of marinara sauce. Sprinkle with mozzarella and additional parmesan cheese. Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden. Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.