Eggplant Rollatini

Instructions

1. 1
   Preheat oven to 425°F (220°C). Line two baking sheets with parchment and arrange the eggplant slices in a single layer.
2. 2
   Brush both sides of each slice with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 15-18 minutes, flipping halfway, until tender and flexible. Set aside to cool slightly.
3. 3
   In a medium bowl, combine ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, basil, garlic, remaining salt, and pepper. Mix until smooth.
4. 4
   Reduce oven temperature to 375°F (190°C). Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish.
5. 5
   Place 2-3 tablespoons of ricotta filling on one end of each eggplant slice. Roll up and arrange seam-side down in the prepared dish.
6. 6
   Pour remaining marinara sauce over the rolls. Top with extra mozzarella and Parmesan.
7. 7
   Cover loosely with foil and bake for 20 minutes. Uncover and bake an additional 10-15 minutes, until cheese is golden and bubbly.
8. 8
   Let cool for 5 minutes, garnish with fresh basil, and serve hot.