Two medium-sized eggplants, thinly sliced lengthwise
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
One egg
Two cloves garlic, minced
One teaspoon dried oregano
One teaspoon of dried basil
Salt and pepper to taste
2 cups marinara sauce
Fresh basil or parsley for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C).
Place the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 15 minutes. This helps draw out excess moisture from the eggplants. After 15 minutes, pat the slices dry with a paper towel.
In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Take each eggplant slice and spread a generous spoonful of the cheese mixture along one end. Roll up the eggplant slice and place it seam-side down in a baking dish.
Repeat this process with the remaining eggplant slices.
Pour the marinara sauce over the eggplant roll-ups, making sure they are well-covered.
Sprinkle additional mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes or until the cheese is golden and slightly crispy.
Garnish with fresh basil or parsley, if desired, before serving.
