Eggplant Rollups Recipe
Eggplant Rollups Recipe
Ingredients
2 eggplants, cut lengthwise into 12
(1/4-inch-thick) slices
3/4 teaspoon kosher salt, divided
6 tablespoons extra-virgin olive
oil, divided
1 (10-oz.) container whole-milk
ricotta cheese
1/2 cup fresh basil leaves,
finely chopped, plus more basil for serving
3/4 teaspoon black pepper
1 1/4 cups marinara sauce
1 ounce Parmesan cheese, shaved
(about 1/2 cup)
Directions
Preheat oven to 425°F. Sprinkle eggplant
slices on both sides with 1/4 teaspoon of the salt, and place in a colander to
drain 15 minutes. Rinse well, and press between 2 clean, absorbent towels to
dry. Arrange eggplant slices in a single layer on greased baking sheets. Rub
eggplant slices on both sides with 3 tablespoons of the oil. Bake in preheated
oven until just beginning to brown, 13 to 15 minutes. Remove eggplant from
oven, and reduce oven temperature to 375°F.
While eggplant is baking, stir together
ricotta, chopped basil, pepper, and remaining 3 tablespoons oil and 1/2
teaspoon salt in a medium bowl. Pour 1 cup of the marinara into an 11- x 7-inch
baking dish. Place 1 tablespoon ricotta mixture on 1 eggplant slice, and roll
up from 1 short end. Place rollup, seam side down, in baking dish. Repeat with
remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4
cup marinara.
Bake at 375°F until sauce is bubbly and
warm and tops of rollups are very lightly browned, 15 to 20 minutes. Top with
shaved Parmesan cheese and chopped basil. Serve immediately.
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