Eggplant Parmesan Roll-Ups

• Produce

  • 1 Small handful Basil
  • 2 Eggplants, medium
  • 1 Garlic clove

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 cup Marinara sauce

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper, freshly ground

• Dairy

  • 1/2 cup Mozzarella
  • 1/2 cup Parmesan

• Other

  • 1 1/2 c. ricotaa

Found on delish.com

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4”-thick strips
• kosher salt
• Freshly ground pepper
• 1 1/2 c. marinara sauce
• 1 Egg, lightly beaten
• 1 1/2 c. ricotaa
• 1/2 c. finely grated Parmesan
• 1/2 c. shredded mozzarella
• 1 Garlic clove, minced
• Small handful of basil, torn into pieces

Directions

• Preheat oven to 400 degrees F.Lay eggplant slices on a paper towel-lined pan. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle the eggplant with olive oil and bake until the eggplant is pliable, about 8-10 minutes.Meanwhile, make filling. Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. Stir until the mixture is smooth. Season to taste with salt and pepper.When the eggplant is still warm, but cool enough to handle, spread about 1 tbsp of the filling onto each eggplant slice. Sprinkle with torn basil and roll the eggplant.Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top.Bake for 25-30 minutes, until the cheese is cooked through and the eggplant is tender. Top with more basil and serve warm.