Ingredients:

  • 2 large eggplants (approximately 1 lb / 450 g each)
  • Olive oil (for brushing)
  • Salt (to taste)
  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 large egg
  • 1/4 cup (15 g) fresh basil, chopped (or 1 tbsp dried basil)
  • 1 clove garlic, minced
  • Black pepper (to taste)
  • 2 cups (480 ml) marinara sauce (store-bought or homemade)
  • Fresh basil leaves (for garnish)

Instructions:

  1. Slice eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and sprinkle with salt. Grill or roast the eggplant slices until tender and slightly charred (about 3-4 minutes per side).
  2. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, basil, garlic, and black pepper. Mix until fully combined and creamy.
  3. Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce at the bottom of the baking dish. Take an eggplant slice, place a spoonful of filling on one end, and roll tightly. Place seam-side down in the baking dish. Repeat for all slices.
  4. Cover the rollatini with remaining marinara sauce. Sprinkle with additional mozzarella and Parmesan cheese on top.
  5. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  6. Let sit for a few minutes before garnishing with fresh basil and serving.