Roasted Eggplant Rolls with Ricotta
Roast Eggplant Rolls with Ricotta
Eggplant sliced 1/4-1/2"
Olive oil, heat slightly with crushed garlic
Brush slices and roast at 400. Flip with spatula after 8-10 mins, when they begin to carmelize. Cook another 5-8 mins, remove when cooked but still firm. Cool slightly.
Mix 1 cup ricotta with grated pecorino or parmesan cheese, chopped basil or oregano, salt and pepper. Spread slices of eggplant lightly with mixture, roll up and set in oven proof dish. When all are rolled, top with tomato sauce and heat through. Serve with grated cheese.