Eggplant Parmesan Roll-ups!
Use 8" Chef's Knife to slice two medium eggplants into 1/4" thick strips on cutting board
1
Sprinkle with 1/2 tsp salt and let it sit for 15 minutes to draw out moisture.
2
Pat eggplant dry with paper towels, place on large sheet pan Drizzle with oil and bake at 400° for 8 to 10 minutes, until eggplant is pliable.
3
Use Garlic Press to press one clove garlic
4
Use Microplane Adjustable Fine Grater on parmesan cheese to make 1/2 cup
5
Use Microplane Adjustable Coarse Grater to shred mozzarella cheese to make 1/2 cup.
6
In medium bowl, combine 12 oz ricotta cheese, 1 egg, garlic and 1/4 cup EACH parmesan and mozzarella cheese. Mix well.
7
Use medium scoop to place 1 tbsp ricotta mixture on slightly warm eggplant; spread, then sprinkle with torn basil and roll the eggplant.
8
Spread layer of marinara sauce (link below) in the bottom of baker. Lay roll ups in Baker seam-side down. Cover w/sauce & cheese bake 25-30 minutes.
9
Remove from oven when eggplant is tender and cheese is cooked. Top with more basil, and serve warm. Enjoy!
10
What you'll need
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2-qt. (2-L) Enameled Cast Iron Baker, Blue
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Scoop & Serve Spatula
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