Description
Tender slices of eggplant rolled around a creamy ricotta and mozzarella filling, baked in a rich marinara sauce until bubbly and golden.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil, season with salt and pepper, and bake for 10-12 minutes until pliable.
- In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, dried basil, oregano, salt, and pepper until well combined.
- Spread 1 cup marinara sauce on the bottom of a baking dish. Place a spoonful of the cheese mixture on each eggplant slice, roll up tightly, and place seam-side down in the dish.
- Top with remaining marinara sauce and sprinkle with remaining mozzarella. Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
- Garnish with fresh basil and let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.