Eggplant Involtini

Instructions

1. Preheat your oven to 400°F (200°C). If you have a convection setting, feel free to use it as it helps the eggplant roast more evenly.
2. Slice the eggplants lengthwise into 1/4-inch thick slices. You should get about 8-10 slices per eggplant. A sharp knife will make this easier.
3. Brush both sides of each slice with olive oil and sprinkle lightly with salt. This will help enhance the inherent flavor of the eggplant and ensure it roasts beautifully.
4. Arrange the slices on a baking sheet and roast in the oven for 20-25 minutes until they are tender and lightly browned. Flip them halfway through cooking to ensure even roasting.
5. While the eggplants are roasting, prepare the filling. In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, 1/2 teaspoon salt, and black pepper. Stir until well combined.
6. Remove the eggplant slices from the oven and let them cool slightly until you can handle them comfortably.
7. Spread about 2 tablespoons of the ricotta mixture onto one side of each eggplant slice. Roll each slice gently, starting from the narrow end, to form a roll-up.
8. Spread 1/2 cup of marinara sauce over the bottom of a baking dish. Arrange the eggplant roll-ups seam-side down in the dish.
9. Pour the remaining marinara sauce over the roll-ups, ensuring all are nicely covered. Sprinkle the top with shredded mozzarella cheese.
10. Bake at 400°F (200°C) for 20-30 minutes until the sauce is bubbly and the cheese is melted and golden brown.
11. Let the involtini rest for a few minutes before serving. This allows flavors to meld and makes serving easier.
12. Garnish with additional fresh basil if desired. Serve warm and enjoy!