Instructions
Step 1. Prepare the Eggplant:
- Slice eggplants lengthwise into thin strips.
- Sprinkle lightly with salt and let sit for 10 minutes to draw out bitterness. Pat dry with a paper towel.
- Brush each slice with olive oil and grill or pan-fry on medium heat for 2–3 minutes per side until soft and golden. Let cool slightly.
Step 2. Make the Cheese Filling:
- In a bowl, mix ricotta, mozzarella, parmesan, egg (if using), garlic, herbs, salt, and pepper.
- Stir until smooth and well combined.
Step 3. Roll and Fill:
- Place 1 tablespoon of the cheese mixture on the wider end of each eggplant slice.
- Roll up tightly and place seam-side down in a baking dish.
Step 4. Bake:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place all the eggplant rolls in the dish, then spoon more marinara sauce on top.
- Sprinkle with extra mozzarella and parmesan.
- Bake for 20–25 minutes, until bubbly and golden on top.