Ingredients
- 2 large eggplants sliced lengthwise into 1/4-inch thick slices
- 1 teaspoon salt for sweating eggplant
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F. Slice the eggplants lengthwise into 1/4-inch thick slices, sprinkle with salt, and set aside for 10 minutes to sweat out bitterness. Rinse and pat dry.
- Arrange eggplant slices on a baking sheet lined with parchment paper and bake for 15 minutes until slightly tender.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, basil, and black pepper. Spread each eggplant slice with the cheese mixture, roll up tightly, and place seam side down in a baking dish.
- Pour marinara sauce over the eggplant rolls. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes until the cheese is bubbly.
