Eggplant rolls: the perfect recipe for every occasion!

published on 15 May, 2019 at 12:14
This is a great way to use those summer eggplants!

INGREDIENTS
  • 600g eggplant, cut into 1 cm
  • 1 tsp salt
  • ½ tsp pepper
  • 4 tbsp olive oil
 
For the filling
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cups fresh basil, chopped
  • zest of 1 fresh lemon
  • 2g salt
  • ¼ tsp pepper
  • 60g grated Parmigiano cheese
  • 300ml marinara sauce
  • 226g mozzarella, shredded
 
METHOD
  1. Preheat oven to 425°F/220°C
  2. On a baking tray with parchment, place the sliced ​​eggplant in a single layer. Sprinkle with salt, pepper and olive oil. Bake for 13 to 15 minutes or until eggplants soften. Remove from oven and set aside.
  3. Meanwhile, mix all the ingredients for the filling in a bowl and set aside. Spread ¼ cup marinara evenly onto the bottom of the baking dish.
  4. Put an eggplant slice on the work surface; put 1 tbsp of filling. Gently roll the eggplants along and place them in the prepared baking dish. Fill the remaining eggplants
  5. Pour the remaining marinara on the eggplants and sprinkle with mozzarella. Bake for 25-30 minutes until the sauce bubbles and the cheese turns golden. Remove from the oven, leave for 5 minutes. Garnish with chopped basil
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