Eggplant Involtini

Ingredients

• •2 large eggplants
• •1 cup ricotta cheese
• •1 cup mozzarella cheese, shredded
• •1/2 cup Parmesan cheese, grated
• •1/4 cup fresh basil, chopped
• •2 cloves garlic, minced
• •1 egg egg
• •2 cups marinara sauce
• •1/4 cup olive oil
• •to taste salt and black pepper

Directions

1. 1Slice eggplants lengthwise into 1/4-inch thick strips, brush with olive oil, and roast at 400°F for 15 minutes until tender.
2. 2Mix ricotta, mozzarella, Parmesan, basil, garlic, egg, salt, and pepper in a bowl.
3. 3Spread 2-3 tablespoons of filling on each eggplant slice and roll tightly from one end.
4. 4Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
5. 5Arrange eggplant rolls seam-side down in the dish and cover with remaining marinara sauce.
6. 6Bake covered at 375°F for 25 minutes, then uncover and bake for 5 more minutes until cheese is melted and bubbly.

💡 Eggplant involtini rolls more easily when slices are roasted until flexible but not fully soft; overcooked slices tear around the ricotta filling.

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