Healthy Eggplant Rollatini
Vegetarian: undefined
MAKES: serving
Ingredients
2 large eggplants
1/4 tsp sea salt
8 oz ricotta cheese
2 oz Parmesan cheese, shredded
1 egg
2 garlic cloves, minced
3 Tbsp fresh basil, chopped
1/2 tsp black pepper
2 cups marinara sauce (make your own or choose a clean brand)
4 oz mozzarella cheese, shredded
Additional fresh basil for garnish
Directions
Preheat oven to 400°F. Slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towels and wipe off remaining salt. Skipping this step could result in a watery rollatini.
Lightly coat a baking sheet with olive oil. Add the eggplant slices and bake for 10 minutes. Remove from oven and let cool.
While eggplant bakes, mix ricotta, Parmesan, egg, garlic, basil, salt, and pepper in a bowl.
Add 1/2 cup sauce to the bottom of your baking dish (dish pictured used 8x8 glass baking dish).
After eggplant has cooled spoon 1-2 Tbsp ricotta filling over it, then roll and lay in the baking dish over the sauce. Repeat until finished. Dot any leftover ricotta mixture between the eggplant rolls.
Spoon the remaining 1-1/2 cups sauce over eggplant rolls. Sprinkle with mozzarella cheese. Cover and bake for 30 minutes. Then, uncover and bake for 10 minutes.
Sprinkle with chopped basil.