Cheesy Eggplant Roll-ups
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Cook time: 
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Serves: Makes 10-12 roll-ups
 
Ingredients
  • 2 medium eggplants
  • ¼ C good quality olive oil
  • 16 oz ricotta cheese
  • 1 egg, beaten
  • ⅓ C fresh basil, chopped
  • 1 clove garlic, minced
  • 1 small zuchinni, grated (or 1 cup)
  • 1½ C marinara sauce (homemade or your favorite jarred brand)
  • ½ C fontina cheese
  • kosher salt & ground pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut the stem off of of each eggplant. Cut eggplant lengthwise into ¼ inch slices, discarding each side piece. Place eggplant into a large bowl and drizzle with olive oil, toss to evenly coat each side of eggplant slices.
  3. Line two large rimmed sheet pans with parchment paper. Line eggplant on pans and season with kosher salt, roast for 20 minutes. Remove from oven and let cool. Reduce oven temperature to 375 degrees.
  4. While eggplant is roasting assemble the filling. In a medium bowl and add ricotta, egg, basil and garlic. Grate zuchinni and squeeze out any excess water with your hand. Add zuchinni to the mixture. Add salt and pepper to taste - approx ½ tsp each. Mix with a spoon until all ingredients are incorporated.
  5. Line a large casserole pan with 1 C marinara sauce. Begin by laying one eggplant slice flat on a work surface. Spoon approx 3 Tbsp ricotta mixture to line a strip in the center of the eggplant. Pull the sides of the eggplant together and pinch the tops to connect them, the eggplant will hold to the other side. Line roll-ups in the casserole dish. Distribute remaining marinara over the tops of the roll-ups, sprinkle with fontina cheese.
  6. Bake for 15 minutes until bubbly. Broil the last 2 minutes of cooking until cheese turns golden brown. Remove from oven and serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/cheesy-eggplant-roll-ups/