Eggplant Rollatini

Ingredients

• 1 medium eggplant, cut lengthwise into 1/4-inch-thick slices
• Salt
• Olive oil
• 1/2 bunch broccoli rabe
• 1 cup ricotta
• 1/2 cup shredded mozzarella
• 1/2 cup Parmesan, plus more for sprinkling
• 1 egg
• 1/2 red onion, diced
• 1/4 cup vegetable stock
• Pinch crushed red pepper
• 15 cherry tomatoes, halved
• 1 clove garlic, smashed
• 1 sprig fresh oregano, leaves coarsely chopped
• 1 cup arugula
• 1/2 tablespoon red wine vinegar
• 5 fresh basil leaves, cut into chiffonade

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