Eggplant Parmesan Roll-Ups
Eggplant Parmesan Roll-Ups might be just the hor d'oeuvre you are searching for. This recipe serves 4.
Eggplant Rollatini
Ingredients
- 2 large eggplants (about 1 1/2 pounds each)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups whole-milk ricotta
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for serving
- 1 teaspoon grated lemon zest
- 8 large fresh basil leaves, thinly sliced
- 3 cups shredded whole-milk mozzarella (about 8 ounces)
- 1 cup grated Parmesan
- 1 large egg, lightly beaten
- One 24-ounce jar tomato basil sauce
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