A flavorful, make-ahead Italian dish you can prep and bake just before serving. Easy and delicious!
Prep Eggplant:
Slice eggplant lengthwise into 1/4-inch (0.6 cm) slices. Sprinkle with salt, let sit 30 min to draw out moisture. Pat dry, brush with olive oil, season with salt and pepper.
Grill:
Grill slices on medium-high heat for 2-3 min per side. No grill? Roast at 400°F (200°C) for 30 min,
flipping halfway.
Make Filling:
Mix ricotta, Parmesan, basil, garlic, egg, 1/4 tsp salt, and 1/4 tsp pepper in a bowl.
Prep Dish:
Spread 150 ml (2/3 cup) tomato sauce in a baking dish.
Roll Eggplant:
Spoon filling onto one end of each slice, roll up, and place seam-side down in dish.
Bake:
Top with mozzarella. Bake at 400°F (200°C)
for 20-25 min until cheese is bubbly.
Serve: Garnish with basil and serve hot.