Italian Eggplant Rollatini with Mozzarella

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch slices
• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp black pepper

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can crushed tomatoes, 28 oz

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 15 minutes to draw out excess moisture.
3. 03
   Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. 04
   In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, oregano, and basil. Simmer for 10 minutes, then set aside.
5. 05
   In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, salt, and pepper. Mix well.
6. 06
   Spread a thin layer of tomato sauce in a 9x13 inch baking dish.
7. 07
   Place a spoonful of the ricotta mixture on one end of an eggplant slice and roll it up. Place the roll seam-side down in the baking dish. Repeat with remaining slices.
8. 08
   Pour remaining tomato sauce over the eggplant rolls and sprinkle the remaining mozzarella cheese on top.
9. 09
   Cover the dish with foil and bake in the preheated oven for 30 minutes.
10. 10
    Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
11. 11
    Let cool for 5 minutes before serving. Garnish with fresh basil if desired.