Ingredients:

  • 2 large (approx. 1.5 lb / 680g) eggplants, sliced lengthwise into 1/4 inch (0.6cm) strips
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 15 oz (425g) whole milk ricotta cheese, drained
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (15g) fresh basil, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (480ml) marinara sauce
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Slice the eggplant lengthwise. Sprinkle both sides with salt and let them sit for 15 minutes to draw out moisture. Pat them completely dry with paper towels and brush each slice lightly with olive oil.
  2. Preheat grill or grill pan to medium-high. Sear the eggplant slices for 3–5 minutes per side until deep mahogany char marks appear. Remove and let them cool for 5 minutes until pliable.
  3. In a medium bowl, fold together the drained ricotta, Parmesan, beaten egg, chopped basil, garlic powder, salt, and black pepper.
  4. Spread a portion of marinara sauce in the bottom of a 9x13 inch baking dish. Place a generous dollop of the ricotta mixture onto each eggplant slice, roll them up tightly, and arrange them in the dish.
  5. Top the rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake until the cheese is melted and bubbling.
  6. Garnish with chopped fresh parsley before serving.