Cheesy Eggplant Rollups

cheesy_eggplant_rollups.pdf
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INGREDIENTS:
2 Italian eggplant                                                              2 cups ricotta cheese
1 cup shredded mozzarella cheese                         1/2 cup shredded Parmesan cheese
1/4 cup fresh basil, chopped                                     1 egg
salt and pepper                                                                 1 cup marinara sauce
 
Preheat oven to 350ºF (175ºC).
 
Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
 
Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
 
Bake for 20 minutes, or until soft.
 
Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
 
Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
 
Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
 
Bake for 25 minutes, or until cheese is melted and golden brown.