Ingredients:
1 Eggplant (finely sliced lengthwise)
1 Tsp Sea Salt
1 ½ Cups Ricotta Cheese
½ Lemon (juiced)
½ Cup Parmigiano Reggiano (finely grated)
½ Cup Basil Leaves (chopped)
1 ½ Tsps Oregano (dried)
3 Tbsps Extra Virgin Olive Oil
2 Cups Marinara Sauce (divided)
Sea Salt & Black Pepper (to taste)
Directions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Sprinkle the eggplant with salt and let it sit for 15 minutes. Then pat dry thoroughly.
- Place on the prepared baking sheet and cook in the oven for 13 to 15 minutes.
- Remove from the oven and lower the oven temperature to 375F. In a bowl, mix the ricotta, lemon juice, half of the parmesan, basil, oregano, oil, salt, and pepper.
- Spread 3/4 of the marinara sauce into a baking dish. Scoop about two tablespoons of the ricotta filling onto the larger part of an eggplant slice. Roll to close and place the seam-side down in the baking dish. Repeat until all of the eggplant and ricotta is used up.
- Top with the remaining marinara and the remaining parmesan. Bake for 15 to 20 minutes or until warmed through. Divide evenly between plates and enjoy!
