Eggplant Rollatini

INGREDIENTS

For the Eggplant:

• 1 lb / 453g eggplant, cut into 1/2 to 1/4-inch thin 8 slices
• 1 tsp / 4g salt
• 1/2 tsp / 2g pepper
• 3 Tbs / 45ml olive oil

For the Filling:

• 1/2 cup ricotta cheese
• 1 egg
• Handful fresh basil, sliced, plus more for garnish
• Zest from 1 fresh lemon
• 1/2 tsp / 2g salt
• 1/4 tsp / 1g pepper
• 3 Tbs / 60g shredded parmigiano cheese

For the baking dish:

• 1 1/4 cup / 300ml marinara sauce 
• 8 oz / 226g mozzarella, shredded or thinly sliced

DIRECTIONS

• Pre-heat over to 425F

For the eggplant:

1. Place slices on baking dish
2. Drizzle oil on eggplant slices and top with salt and pepper
3. Bake at 425F for 15 minutes
4. Remove from oven and let cool

For the rollatini:

1. Put some sauce in the bottom of the dish
2. Add some filling to an eggplant slice and roll it.
3. Place the roll into the dish.
4. Top with a slice of cheese.
5. Bake at 425F for 25-30 minutes.