Ingredients:

  • 2 large eggplants (about 1.5 pounds total), sliced lengthwise into 1/4-inch thick slices
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil, plus more for drizzling
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounces whole milk ricotta cheese, drained well
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves
  • 1 large egg, lightly beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 24 ounces jarred marinara sauce
  • Fresh basil leaves, for garnish

Instructions:

  1. Salt eggplant slices and arrange on a baking sheet lined with paper towels. Let sit for 30 minutes to draw out moisture. Pat dry.
  2. Preheat oven to 375°F (190°C). Lightly grease the baking dish with olive oil.
  3. Brush eggplant slices with olive oil on both sides. Cook until softened and lightly browned, about 5-7 minutes per side. Set aside to cool slightly. This is one of the best eggplant recipes!
  4. In a medium bowl, combine ricotta cheese, Parmesan cheese, basil, egg, garlic, red pepper flakes (if using), salt, and pepper. Mix well.
  5. Spread a thin layer of marinara sauce in the prepared baking dish. Place a spoonful of ricotta filling at one end of an eggplant slice. Roll the eggplant slice tightly, securing the filling inside. Place seam-side down in the baking dish.
  6. Spoon the remaining marinara sauce over the eggplant rolls. Bake for 35-40 minutes, or until heated through and the sauce is bubbling.
  7. Garnish with fresh basil leaves and serve hot.