Ingredients:

  • 2 lbs Italian eggplants, sliced lengthwise into 1/4-inch planks
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 15 oz whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chiffonade
  • 1/2 tsp black pepper
  • 1.5 cups high-quality marinara sauce
  • 1 cup panko breadcrumbs

Instructions:

  1. Slice eggplants into 1/4-inch planks. Arrange on paper towels, sprinkle with salt, and let sit for 15 minutes to sweat. Pat dry thoroughly.
  2. Preheat oven to 400°F (200°C). Brush both sides of eggplant slices with olive oil and arrange in a single layer on parchment-lined baking sheets.
  3. Roast eggplant for 15 minutes until pliable and lightly browned.
  4. In a medium bowl, combine ricotta, beaten egg, 1 cup of mozzarella, Parmesan, garlic, basil, and black pepper. Mix until just incorporated.
  5. Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Place a dollop of cheese mixture on each eggplant slice, roll tightly, and place seam-side down in the dish.
  6. Top with remaining marinara sauce, the remaining 1 cup of mozzarella, and panko breadcrumbs. Bake for 20–25 minutes until cheese is bubbly and crust is golden brown.