Eggplant Ricotta Roll

20 mins Prep Time

30 mins Cook Time

Written By

Tara Omidvar

Looking for a delicious vegetarian dish that's both easy to make and impressive to serve? Look no further than these Eggplant Ricotta Rolls! Featuring thinly sliced eggplant rolled up with a savoury ricotta cheese filling, marinara sauce and melty mozzarella cheese, these rolls are bursting with flavour and are perfect for a cozy dinner at home. With fresh basil and a touch of lemon zest, this dish is sure to become a new favourite in your recipe collection. Give it a try today and see just how delicious and satisfying vegetarian cooking can be!

Ingredients

Eggplant Ricotta Roll

2 Chinese eggplants
1 tablespoon olive oil
1 cup ricotta cheese
2 tablespoons fresh basil, chopped
1 clove garlic, minced
Juice and zest of 1 lemon
Salt and pepper
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese

Directions

Eggplant Ricotta Roll

8 Steps

Step 1

Preheat oven to 375°F.
Step 2

Slice the eggplants lengthwise into thin slices. Brush them with olive oil and sprinkle with salt and pepper.
Step 3

Bake in the oven for 7 to 10 minutes or until soft.
Step 4

In a medium bowl, mix together the ricotta cheese, chopped basil, minced garlic, lemon juice and zest. Mix until well combined and season with salt and pepper.
Step 5

Pour the marinara sauce into a baking dish.
Step 6

Spread a spoon of the ricotta mixture onto each eggplant slice. Roll up the slices and place them in a baking dish. Sprinkle with shredded mozzarella cheese.
Step 7

Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly.
Step 8

Sprinkle with some fresh basil leaves and enjoy!