Eggplant Rollatini

Eggplant Rollatini

Ingredients:

1 eggplant

1-2 Tomatoes thinly sliced

1 clove minced garlic

1/2 tsp salt, plus more for the eggplant

Cooking spray

1/2 (15-ounce) container whole-milk ricotta cheese

1/2 cup grated parmesan cheese

1 large egg

1/2 cup shredded mozzarella cheese

Spice Pack (Fresh Basil)

Directions:

Thinly slice the eggplants lengthwise into 1/8-inch thick pieces. Arrange on a rack set on a baking sheet and sprinkle with salt. Let sit for 20 to 30 minutes.

Preheat the oven to 375˚F. Spray a separate baking sheet with cooking spray. Pat the eggplant very dry with a kitchen towel, then arrange on the baking sheet. Bake until lightly browned and soft, about 15 minutes. Let the eggplant cool.

Meanwhile, combine the ricotta, parmesan, garlic, egg, and ½ teaspoon salt in a medium bowl.

Remove Eggplant from the oven and increase the oven temperature to 400˚F.

Top each eggplant slice with 1 heaping tablespoons of the ricotta filling, 1 slice tomato and 2-3 leaves of fresh basil. Gently roll the eggplant slices into tight spirals and place seam-side down in a baking dish. Spread the remaining tomatoes over the top and sprinkle with mozzarella.

Cover the baking dish with foil and bake until bubbling, about 30 minutes. Uncover and bake until the cheese is melted and lightly browned on top, about 10 more minutes. Let cool 5 to 10 minutes, then top with remaining fresh basil.

Notes:

This recipe is one of my favorites to make! You can add a little extra flavor by adding some italian seasoned bread crumbs to the top of the baking dish before baking.