Eggplant Rollatini

Step 1

Preheat the oven to 375°F. Wash the eggplant & trim off the stem. Thinly slice the eggplant, lengthwise.

Step 2

Line a sheet tray with parchment paper. Drizzle olive oil on the tray & add the eggplant slices. Season with salt & drizzle more olive oil on top. Toss the slices to evenly coat then bake in the oven for 10-12 min.

Step 3

Roughly chop the basil.

Step 4

In a small bowl, add ricotta, half of the grated parmesan cheese, garlic powder if you have & most of the chopped basil (saving a bit for garnish). Season with salt & pepper. Mix it all together.

Step 5

Remove the eggplant slices from the oven. Once cool enough to handle, add a spoonful of the ricotta mixture on one end of each slice. Starting where the cheese filling is, roll up the slice.

Step 6

In a baking dish, spread a layer of marinara sauce. Arrange the rolled eggplant over the sauce & spread the remaining marinara on top. Top with shredded mozzarella cheese & bake in the oven for 10-15 min, until the cheese is melted. For a crispy finish, use the oven's broiler setting for the final 2-3 min of cooking.

Step 7

Remove the dish from the oven & top with the remaining grated parmesan. Garnish with the rest of the chopped basil, serve & enjoy!