Eggplant Rolls

Instructions

1. Preheat your oven to 375°F (190°C). Set aside a large baking dish.
2. Slice the eggplants lengthwise into 1/4-inch thick slices. You should have around 10-12 slices total. Try to keep the slices even so they cook uniformly.
3. Lightly brush both sides of the eggplant slices with olive oil. Arrange them on a baking sheet in a single layer.
4. Bake the eggplant slices in the preheated oven for about 15 minutes, or until they become pliable and lightly golden. Flip halfway through cooking. This helps to remove excess moisture and makes rolling easier.
5. While the eggplants are baking, in a medium bowl, mix together the ricotta, Parmesan, 1/2 cup of the mozzarella cheese, basil, salt, and pepper.
6. Once the eggplant slices are done baking, let them cool slightly until they can be handled comfortably.
7. Spread approximately 1-2 tablespoons of the cheese mixture onto one end of each eggplant slice. Roll the slice snugly over the filling.
8. Pour 1 cup of marinara sauce into the base of the prepared baking dish. Place the eggplant rolls seam-side down in the dish.
9. Top the rolls with the remaining marinara sauce and sprinkle with the remaining 1/2 cup mozzarella cheese and garlic powder.
10. Bake in the oven for another 30 minutes or until the cheese is bubbling and golden brown.
11. Allow the eggplant rolls to cool for at least 5 minutes before serving. This helps the flavors meld together and makes them easier to serve.