Instructions

1. 1

   Slice eggplant lengthwise to 5 mm, salt lightly, rest 15 minutes, then pat dry.

2. 2

   Brush with olive oil and roast at 220C for 10 minutes until pliable.

3. 3

   Mix ricotta, egg, half the Parmigiano, chopped basil, and pepper for filling.

4. 4

   Place filling on each slice and roll tightly.

5. 5

   Spread marinara in a baking dish, arrange rolls, then top with remaining sauce and cheeses.

6. 6

   Bake at 200C for 20–25 minutes until cheese melts and edges brown lightly.

Tips

Nutrition (per serving)