Eggplant Rollups
Share
Eggplant Rollups
Category
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
Ingredients
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.
Recipe Note
adapted from southernliving.com