Eggplant Rollatini

Sweat the Eggplant: Arrange 2 medium eggplants in a single layer on two large baking sheets. Sprinkle both sides with Coarse sea salt and let sit for 20–30 minutes. This helps release excess moisture. Rinse under cool water and pat dry with paper towels.

Preheat the Oven: Preheat the oven to 400°F. Line the baking sheets with parchment paper. Lightly drizzle the eggplant slices with 1 tablespoon extra virgin olive oil and bake for 10 minutes, until tender and pliable. Let cool until easy to handle.

Prepare the Dish: Spread half of the 2 1/2 cups marinara sauce over the bottom of a greased 9 x 13-inch baking dish.

Make the Filling: In a medium mixing bowl, stir together the 1 (15-ounce) container ricotta cheese, 1 cup of the 2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1 large egg, 2 garlic cloves, 3 tablespoons fresh chopped herbs, 1/4 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until well combined.

Assemble the Rolls: Place about 2 tablespoons of filling at the wide end of each eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with all slices.

Top with Sauce and Cheese: Spoon the remaining marinara evenly over the rolls, then sprinkle with the remaining mozzarella.

Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and golden and the eggplant is tender.

Rest and Serve: Let cool for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan, if desired.