Baked Stuffed Eggplant Roll Ups
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2
Ingredients
Units
Scale
- 1 eggplant
- 1/4–1/2 cup extra virgin olive oil
- kosher sea salt
- 1 cup whipped lemon basil ricotta (here are the ingredients and directions)
- 1 jar good quality marinara
- 1/2 cup sheep’s milk feta
- 1/4 cup Italian flat leaf parsley
Instructions
- Slice the eggplant as thin as possible, about 1/4 inch thick.
- Place paper towels on a counter, sprinkle the eggplant strips with salt and allow to sit at room temperature for 5 minutes.
- Pat the moisture with another layer of paper towels, flip, add another generous sprinkle of salt and allow to sit for 5 more minutes.
- Pat dry again and begin to fry in batches with a little bit of olive oil. Continue with remaining eggplant strips and olive oil.
- Heat oven to 350 degrees.
- In a square baking dish, pour an inch thick of marinara sauce on the bottom.
- Spread a thin layer of the whipped ricotta on a slice of eggplant, roll up from one end and repeat with the remaining eggplant.
- Arrange the rolled eggplant in a dish, top with a little more marinara and crumble the feta on top.
- Bake for 20 minutes, remove and sprinkle with chopped parsley before serving.