Stuffed Eggplant Rolls

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Slice the eggplants lengthwise into 1/4-inch thick slices. Tip: Use a sharp, large knife and make sure the eggplant is stable by resting it on the cutting board.
3. Brush both sides of the eggplant slices with olive oil and season lightly with salt and pepper. Place them on a baking sheet lined with parchment paper.
4. Bake the eggplant slices in the preheated oven for about 15 minutes, or until they are pliable and starting to brown. Remove from the oven and let them cool slightly.
5. In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg, chopped basil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Tip: Make sure your dish is large enough to fit all the rolls snugly.
7. Take one eggplant slice and place a heaping tablespoon of the cheese mixture at one end. Roll it up carefully and place it seam-side down in the prepared baking dish.
8. Repeat the process with the remaining eggplant slices and cheese mixture.
9. Pour the remaining marinara sauce over the rolls. Cover the dish with aluminum foil.
10. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
11. Remove from the oven and let the rolls cool for a few minutes before serving. Garnish with fresh parsley. Tip: Letting the rolls sit will help them hold their shape better when serving.