Ingredients
- 2 medium eggplants
- 16 oz ricotta cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Slice the eggplants lengthwise into thin sheets, sprinkle with salt and let sit for 30 minutes. Rinse and pat dry.
- Preheat oven to 400°F (200°C), brush eggplant slices with olive oil, and roast for 20 minutes, flipping halfway through.
- Mix ricotta cheese, garlic, basil, and half of the Parmesan in a bowl; season with salt and pepper.
- Take a slice of roasted eggplant, place 2 tablespoons of the ricotta filling at one end, roll it up and place seam-side down in a baking dish.
- Pour marinara sauce over the rollatini and sprinkle with remaining Parmesan and additional basil if desired.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and golden.
- Let cool for a few minutes, then serve warm.
Notes
Allow eggplant to sit with salt to draw out moisture and bitterness. Use fresh ingredients for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian