- 6
- 20 mins
- 60 mins
Ingredients
- 2 whole Medium Eggplant
- 1/4 cups Olive Oil
- Salt And Pepper
- 2 cups Part-skim Ricotta Cheese
- 1 whole Egg Beaten
- 1 cup Shredded Mozzarella Cheese
- 1/2 cups Grated Parmesan Cheese, Divided
- 2 cloves Garlic, Minced
- 1/4 cups Fresh Basil, Chiffonade
- 2 cups Tomato Sauce
- 8 ounces, weight Fresh Mozzarella, Sliced Thin
Preparation
Step 1
Preparation Instructions
Adjust both oven racks to middle positions and preheat oven to 450ºF. Put two cooling racks on two rimmed baking sheets.
Cut off stem of each eggplant and slice lengthwise into 6 slices. Put the slices on the cooling racks, brush both sides with olive oil and sprinkle with salt and black pepper.
Roast eggplant for 8-10 minutes per side, remove from the oven, and then cover the pans with foil to allow the eggplant to continue to steam and soften for about 10 minutes.
Combine ricotta, egg, shredded mozzarella, ¼ cup Parmesan cheese, garlic, fresh basil, and salt and pepper to taste.
Spread half of the tomato sauce on the bottom of a 9 x 13 baking dish.
Evenly divide the ricotta filling over the eggplant slices and spread to cover completely. Starting with the narrower end, roll up each eggplant slice tightly.
Place eggplant seam side down in dish and top with remaining tomato sauce. Evenly place fresh mozzarella slices over the top and sprinkle with remaining ¼ cup of Parmesan cheese. Bake until golden, about 20 minutes.