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.