Name: Eggplant Parmesan Roll-Ups
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 2 medium eggplants, sliced lengthwise into 1/4”-thick strips -; Kosher salt -; Freshly ground pepper -; 1 1/2 c. marinara sauce -; 1 egg, lightly beaten -; 1 1/2 c. ricotaa -; 1/2 c. finely grated Parmesan -; 1/2 c. shredded mozzarella -; 1 garlic clove, minced -; Small handful of basil, torn into pieces -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Parmesan Roll-Ups

1. 2 medium eggplants, sliced lengthwise into 1/4”-thick strips -

2. Kosher salt -

3. Freshly ground pepper -

4. 1 1/2 c. marinara sauce -

5. 1 egg, lightly beaten -

6. 1 1/2 c. ricotaa -

7. 1/2 c. finely grated Parmesan -

8. 1/2 c. shredded mozzarella -

9. 1 garlic clove, minced -

10. Small handful of basil, torn into pieces -

How to cook deliciously - Eggplant Parmesan Roll-Ups

1. Stage

Preheat oven to 400 degrees F.

2. Stage

Lay eggplant slices on a paper towel-lined pan. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat the eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle the eggplant with olive oil and bake until the eggplant is pliable, about 8-10 minutes.

3. Stage

Meanwhile, make filling. Combine ricotta, egg, garlic, 1/4 c. Parmesan and 1/4 c. mozzarella in a medium bowl. Stir until the mixture is smooth. Season to taste with salt and pepper.

4. Stage

When the eggplant is still warm, but cool enough to handle, spread about 1 tbsp of the filling onto each eggplant slice. Sprinkle with torn basil and roll the eggplant.

5. Stage

Spread a thin layer of marinara into a casserole dish. Lay the roll-ups in the dish seam side-down. Spoon more marinara over the roll-ups. Sprinkle remaining cheeses on top.

6. Stage

Bake for 25-30 minutes, until the cheese is cooked through and the eggplant is tender. Top with more basil and serve warm.