Eggplant Rollups
Eggplant Rollups
Vegetables
Ingredients
- 2 eggplants, cut lengthwise into 12 slices (1/4" thick)
- Kosher salt, divided
- 6 tablespoons Fustini's Basil Crush olive oil, divided
- 1 (10 oz) container of whole-milk ricotta cheese
- 1/2 cup fresh basil leaves, finely chopped, plus more for serving
- fresh ground black pepper
- 1 1/4 cups marinara sauce
- 1/2 cup shaved parmesan cheese
Directions
- Preheat the oven to 425°,F. Sprinkle eggplant slices on both sides with 1/4 teaspoon of the salt, and place in a colander to drain for 15 minutes. Rinse well, and press between 2 clean, absorbent towels to dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub eggplant slices on both sides with 3 tablespoons of olive oil. Bake in preheated oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from the oven, and reduce oven temperature to 375°,F.
- While eggplant is baking, stir together ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt in a medium bowl. Pour 1 cup of the marinara into an 11- x 7-inch baking dish. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with the remaining ricotta mixture and eggplant slices. Top evenly with the remaining 1/4 cup marinara.
- Bake at 375°,F until sauce is bubbly and warm and tops of rollups are very lightly browned 15 to 20 minutes. Top with shaved Parmesan cheese and chopped basil. Serve immediately.
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