Eggplant Rollatini

2 servings

Ingredients:

• 1 large eggplant, sliced lengthwise (~1/4-inch thick slices)
  
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, shredded
• 1 egg
• 3 garlic cloves, minced
• 1 ½ tbsp basil
• 1/2 teaspoon black pepper
• 1 cup tomato sauce
• 1/4 cup mozzarella cheese as topping

Directions:

1. Preheat oven to 400F.
2. Remove the stem from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slice
3. Salt on both sides and let sit aside for 15 minutes. Pat dry with paper towel and wipe off excess salt
   
   
   
   
   
4. Place eggplant on a lightly greased pan and bake for 10 minutes. Set aside and let cool
5. In a bowl, mix ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and basil. 
   
   
   
   
   
6. In a baking dish or cast iron skillet, pour out a thin layer of sauce. 
   
7. Lay out eggplant in a flat surface, spoon 2 tbsp of filling on eggplant, then roll and place over sauce. Repeat for all eggplant
   
   
   
   
   
8. Place rolled eggplants in baking dish, top with additional sauce and mozzarella cheese
   
   
   
   
   
9. Cover and bake at 400F for 30min, uncover and bake for additional 10 mins