Ingredients
2 medium eggplants
Kosher salt
2 tbsp. extra-virgin olive oil
2 c. ricotta
1/2 c. sour cream
1/2 c. freshly grated Parmesan
1/4 c. torn basil leaves
2 tbsp. freshly chopped parsley, plus more for garnish
Zest of 1/2 lemon
Freshly ground black pepper
Pinch crushed red pepper flakes
2 c. marinara
1 c. shredded mozzarella
Preparation
Step 1Preheat oven to 400°. Lay eggplant slices on a paper towel-lined baking sheet. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Step 2Pat eggplant slices dry with paper towels and transfer eggplant to a large baking sheet. Drizzle eggplant with oil and bake until eggplant is pliable, 8 to 10 minutes.Step 3In a medium bowl, combine ricotta, sour cream, Parmesan, basil, parsley, and lemon zest. Season with salt, pepper, and red pepper flakes. Step 4While the eggplant is still warm, but cool enough to handle, spread about 1 tablespoon of filling onto each eggplant slice and roll up tightly. Step 5Add a thin layer of marinara to a 9”-x-13” baking pan. Place rolled eggplants into pan, seam side down, fitting tightly as needed. Spoon remaining marinara over eggplant and sprinkle with mozzarella. Step 6Bake until eggplant is tender and cheese is melty, about 20 minutes. Step 7Garnish with more parsley before serving.
Have you made this yet? Let us know how it went in the comments below!
