Cheesy Baked Eggplant Rollatini
Ingredients:
1 Small Eggplant
1 Egg, beaten
1/2 Cup Ricotta
3 tbsp. Parmigiano Reggiano, grated
2 tbsp. Fresh Basil, Chopped
12oz. Tomato Sauce
Mozzarella Cheese, shredded (do not use fresh)
Olive Oil
Salt & Pepper
Instructions:
- Slice eggplant in 1/2" thick slices
- Place a cooling rack over a large baking sheet
- Sprinkle eggplant with salt and let drain for 20 minutes
- Rinse off the eggplants and pat dry with a paper towel
- Turn your grill (or heat a grill pan) to medium heat
- Coat grill with olive oil
- Grill eggplant about 4-5 minutes per side, or until they are tender
- Remove from the grill and set aside on a flat workspace
- Preheat your oven to 375°F
- Mix your ricotta, basil, Parmigiano, and egg in a bowl
- Place a dollop of the mixture on one end of your eggplant and roll it up tightly
- Place them tightly in a baking dish
- Cover with sauce and shredded mozzarella cheese
- Bake for 15 minutes
- Turn on the broiler
- Move baking dish under broiler and leave there for a couple of minutes until cheese gets bubbly
- Serve hot and with crusty bread!
