Cheesy Eggplant Rolls (Print Version)

# Ingredients:

→ Eggplant Prep

01 - Two big eggplants, each weighing about a pound, firm with smooth skin
02 - 120ml olive oil, plus extra for drizzling on top
03 - Salt and freshly ground black pepper, as needed

→ Ricotta Mixture

04 - 425g creamy whole milk ricotta
05 - 100g Parmesan cheese, grated, with extra for sprinkling
06 - One large egg, lightly whisked
07 - 30g fresh parsley, chopped finely
08 - 15g fresh basil, chopped finely
09 - 2 garlic cloves, minced or finely chopped
10 - 1/4 teaspoon freshly ground nutmeg
11 - Salt and black pepper, added to taste preference

→ Tomato Sauce Base

12 - 2 tablespoons olive oil
13 - 1 medium onion, chopped finely
14 - 2 garlic cloves, minced
15 - 800g crushed tomatoes from a can
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon dried basil
18 - 1/4 teaspoon optional red pepper flakes
19 - 1 teaspoon sugar
20 - Salt and black pepper, adjusted as needed

→ Cheese Topping

21 - 225g shredded mozzarella cheese

# Instructions:

01 - Rinse the eggplants under the tap, pat them dry, and slice off the stems. Cut lengthwise into thin slices, around 1/4-inch thick. Sprinkle both sides with salt and let them sit for 30 minutes to draw out water. Use paper towels to dry them thoroughly. Turn your oven on to 200°C. Line parchment paper on two baking trays. Brush olive oil on the slices, both sides, and place them in a single layer. Bake for about 10-15 minutes until soft enough to roll, flipping them halfway. Take them out of the oven and cool slightly.
02 - Put ricotta, Parmesan, egg, parsley, basil, garlic, nutmeg, salt, and pepper in a medium-sized bowl. Stir everything together until it’s evenly blended and smooth. Adjust the taste with seasoning if needed.
03 - Pour olive oil into a big saucepan and heat over medium. Toss in the onions and cook for about 5-7 minutes until soft and see-through. Add in the garlic and stir for another minute until the smell is strong. Stir in the crushed tomatoes, oregano, basil, red pepper flakes if you like spice, and sugar. Add salt and pepper to your liking, then lower the heat. Cover the pan and let it simmer on low for 20-30 minutes, stirring now and then. Adjust seasonings if you think it needs it.
04 - Set your oven to 190°C. Lightly coat the bottom of a 9×13 inch dish with olive oil. Spread a thin layer of tomato sauce across the bottom. Take an eggplant slice, put 2-3 tablespoons of ricotta mixture at one end, and roll it up. Put each roll seam-side down in the dish. Pour the rest of the sauce over the rolls, and scatter mozzarella and extra Parmesan on top if you want.
05 - Bake your dish for roughly 25-30 minutes until the cheese is melted and the sauce is bubbling. Want a crispy top? Stick it under the broiler for 1-2 minutes. Let it cool for a few minutes before serving up.

# Notes:

01 - Adding salt to the eggplant helps pull out extra liquid and takes away any bitterness for a better texture.
02 - Whole milk ricotta brings a creamy feel, but you can swap it out for part-skim if you’d like.
03 - You can put everything together a day in advance and keep it in the fridge until it's time to bake.

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