Categories: Main Dish
Ingredients
- 1 pint ricotta cheese
- 2 Tablespoons chopped fresh basil or parsley
- 1 large eggplant, peeled and sliced lengthwise into 1/2" round slices
- Salt & Pepper
- 2-3 cups marinara (meatless tomato) sauce (you could use a meat sauce if you prefer)
- sliced mozzarella
- olive oil
- additional chopped basil
- grated mozzarella
Directions
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Mix the chopped basil or parsley with the ricotta.
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Using a pastry brush coat both sides of the egg plant with a thin layer of olive oil and then sprinkle both sides with salt and pepper.
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Place egg plant slices on a in indoor grill (like a George Foreman) until golden brown. If you don’t have a grill you could fry them in a pan- just watch the amount of olive oil you use so you don’t make the eggplant soggy.
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Transfer to a cutting board or plate and let cool slightly while you put more eggplant slices on the indoor grill. Put a slice of mozzarella on each cooked eggplant slice, add a spoonful of the ricotta (3-4 tablespoons), and gently fold over (don’t squish out the ricotta). Transfer the finished eggplant rolls to a shallow baking dish.
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When all of the rolls are finished, pour marinara sauce over them and top with grated mozzarella. Bake at 350 for about 25 minutes or until very hot. Sprinkle each serving with chopped basil.