Italian Eggplant Ricotta Rollups

Ingredients

• 1 large eggplant finely sliced lengthwise
• 1 tsp sea salt
• 1 1/2 cups ricotta cheese
• 1/2 lemon juiced
• 1/2 cup parmigiano reggiano finely grated and divided
• 1/2 cup fresh basil leaves chopped
• 1 1/2 tsp dried oregano
• 3 tbsp extra virgin olive oil
• Sea salt and black pepper to taste
• 2 cups marinara sauce divided

Method

1. 1Preheat oven to 425°F and line baking sheet with parchment paper.
2. 2Sprinkle eggplant slices with salt and let sit 15 minutes, then pat dry thoroughly.
3. 3Place eggplant on prepared baking sheet and cook 13-15 minutes.
4. 4Remove from oven and lower temperature to 375°F.
5. 5Mix ricotta, lemon juice, half the parmesan, basil, oregano, oil, salt and pepper in bowl.
6. 6Spread 3/4 of marinara sauce into baking dish.
7. 7Scoop about 2 tablespoons ricotta filling onto larger part of each eggplant slice.
8. 8Roll eggplant to close and place seam-side down in baking dish.
9. 9Repeat until all eggplant and ricotta filling is used.
10. 10Top with remaining marinara and remaining parmesan cheese.
11. 11Bake 15-20 minutes until warmed through.
12. 12Divide evenly between plates.