Eggplant Manicotti

1 . Stage

Preheat oven to 400°. Lay eggplant slices on a paper towel-lined baking sheet. Sprinkle with salt and let sit for 15 minutes to draw out moisture. 

2 . Stage

Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle eggplant with oil and bake until eggplant is pliable, 8 to 10 minutes.

3 . Stage

In a medium bowl, combine ricotta, sour cream, Parmesan, basil, parsley, and lemon zest. Season with salt, pepper, and red pepper flakes. 

4 . Stage

While the eggplant is still warm, but cool enough to handle, spread about 1 tablespoon of filling onto each eggplant slice and roll up tightly. 

5 . Stage

Add a thin layer of marinara to a 9”-x-13” baking pan. Place rolled eggplants into pan, seam side down, fitting tightly as needed. Spoon remaining marinara over eggplant and sprinkle with mozzarella. 

6 . Stage

Bake until eggplant is tender and cheese is melty, about 20 minutes. 

7 . Stage

Garnish with more parsley before serving.