Eggplant Parmesan Rollatini

Ingredients

• 1 medium eggplant
• 1 cup marinara sauce
• 4 ounces mozzarella cheese
• 2 tablespoons parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh basil(optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Slice the eggplant lengthwise into 1/4‑inch thin sheets, brush both sides with olive oil, season with salt and pepper, and roast on a baking sheet for 8‑10 minutes until pliable.

2. 2

   While the eggplant roasts, combine the marinara sauce with half of the parmesan cheese in a small bowl.

3. 3

   Place a slice of mozzarella (about 1 ounce) at one end of each eggplant sheet, roll up tightly, and set seam‑side down in a lightly greased baking dish.

4. 4

   Spread the marinara mixture over the rolled eggplant, sprinkle the remaining parmesan on top, and bake for 12‑15 minutes until the cheese is melted and the sauce is bubbling.

5. 5

   Garnish with fresh basil leaves before serving.