Baked Eggplant Rollatini with Ricotta

Ingredients

• 2 medium eggplants
• 1 tsp salt
• 2 cups ricotta
• 1 egg
• 1/2 cup grated Parmesan
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• 2 tbsp chopped parsley
• Black pepper

Method

1. Slice eggplants lengthwise into 1/4-inch sheets, salt lightly, and rest for 20 minutes; pat dry.
2. Roast or grill slices until flexible and lightly browned.
3. Mix ricotta, egg, Parmesan, parsley, and black pepper.
4. Spread a thin layer of marinara in a baking dish.
5. Fill each eggplant slice, roll it, and arrange seam-side down in the dish.
6. Cover with remaining sauce and mozzarella; bake at 375°F (190°C) until bubbling, about 30 minutes.