2 tablespoons fresh basil, chopped
2 tablespoons Parmesan cheese, shredded
Instructions
Prepare the Eggplant:
Preheat your oven to 400°F (200°C).
cut lengthwise the eggplants into 6 slices, about 1/2 inch thick each. Trim the rounded ends so they lay flat.
Line two baking sheets with parchment paper and spray generously with cooking spray. Place 6 eggplant slices on each sheet.
For each baking sheet, brush the eggplant slices with 2.5 tablespoons of olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip and repeat on the other side.
Bake both trays for 25-30 minutes until the eggplants are tender and slightly browned, flipping and rotating sheets halfway through. Let the eggplant cool for 5 minutes.
Make the Ricotta Filling:
In a mixing bowl, combine 1 cup ricotta, 1/2 cup breadcrumbs, 3/4 cup Parmesan, 1/4 cup fresh basil, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Stir until well combined, then set aside.
Make the Tomato Sauce:
In a large ovenproof skillet (10-inch), heat 1 tablespoon olive oil over medium heat. Add garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Stir constantly for 30 seconds.
Add the diced tomatoes and cook, stirring occasionally, until the sauce thickens, about 12-15 minutes on medium-low heat.
Stir in 1/2 cup chopped basil, cover, and set aside.
Assemble the Eggplant Rolls:
With the widest side of each eggplant slice facing you, spread 1.5 to 2 tablespoons of the ricotta mixture along the slice. Roll up each piece from the widest end and place it seam-side down in the skillet with the tomato sauce.
Bring the skillet to a simmer over medium heat and cook for 5 minutes.
Broil and Serve:
Preheat the broiler. Place the skillet under the broiler for 5 minutes, until the eggplant rolls are warmed through and the cheese is melted.
Sprinkle with 1/4 cup Parmesan cheese and 2 tablespoons fresh basil.
To serve, place a few eggplant rolls on each plate and top with a generous spoonful of tomato sauce.
Enjoy this deliciously cheesy and savory baked eggplant roll-up!
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