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Cheesy Eggplant Roll-Ups

by Merle O'Neal • featured in Eggplant Dinners 4 Ways

Ingredients

for 13 servings

  • 2 eggplants
  • 2 cups
    ricotta cheese (500 g)
  • 1 cup
    shredded mozzarella cheese (100 g)
  • ½ cup
    shredded parmesan cheese (55 g)
  • ¼ cup
    fresh basil, chopped (10 g)
  • 1 egg
  • salt
  • pepper
  • 1 cup
    marinara sauce (260 g)

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Preparation

  1. Preheat oven to 350ºF (175ºC).
  2. Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  3. Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  4. Bake for 20 minutes, or until soft.
  5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  6. Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  8. In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  9. Bake for 25 minutes, or until cheese is melted and golden brown.
  10. Enjoy!
 

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