Ingredients:

– 2 large eggplants (or 3-4 if using smaller varieties like Chinese eggplants), sliced lengthwise into 1/4-inch thick strips

– 1 cup ricotta cheese

– 1/2 cup shredded Parmesan cheese, plus extra for sprinkling on top

– 1 egg

– 2 cloves garlic, minced

– 3 tablespoons fresh parsley, chopped

– 1/4 teaspoon salt

– 1/2 teaspoon black pepper

– 2 1/2 cups marinara sauce

– 1/2 cup mozzarella cheese

– Additional fresh parsley or basil, chopped, for garnish

Instructions:

1. Preheat Oven:

Set the oven to 400°F (200°C).

2. Prepare Eggplant:

Trim the stems and slice the eggplants lengthwise into 1/4-inch slices. Salt both sides of the slices and let them sit for 10 minutes to draw out moisture. Blot them dry with paper towels to remove excess salt.

3. Bake Eggplant:

Place the slices on a lightly greased baking sheet and bake for about 10 minutes, or until they are softened. Allow them to cool.

4. Prepare Filling:

In a bowl, mix together ricotta, Parmesan, egg, minced garlic, chopped parsley, salt, and pepper until well combined.

5. Assemble Rolls:

Spread half of the marinara sauce on the bottom of a baking dish. Spoon 1-2 tablespoons of the ricotta mixture onto each eggplant slice, roll them up, and place them seam-side down in the dish. Repeat with all slices.

6. Bake the Rolls:

Pour the remaining marinara sauce over the eggplant rolls, sprinkle with mozzarella and a bit more Parmesan. Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 10 minutes to melt the cheese. Serve warm, garnished with fresh parsley or basil.

Enjoy!