Simple Eggplant Rollups

Nutritional Highlights

Eggplant is a summer season vegetable and a great source of fiber and b-vitamins

Extra-virgin olive oil adds heart-healthy fats to this dish, while also making it satiating

Servings: 6

Preheat oven to 425F
Sprinkle eggplant slices on both sides with 1/4 tsp salt and place in a colander to drain for 15 minutes. Rinse well and press between 2 paper towels to dry.
Arrange eggplant slices in a single layer on greased baking sheets. Spray eggplant slices on both sides with olive oil cooking spray.
Bake at 425 until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F.
While eggplant is baking, stir together ricotta, basil, pepper, oil, and remaining 1/2 tsp salt in a medium bowl.
Pour 1 cup of the marinara sauce into an 11 x 7 in baking dish.
Place 1 Tbsp ricotta mixture on 1 eggplant slice and roll up from the short end. Place rollup, seam side down in the baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
Bake at 375F until sauce is bubbly and warm and tops of rollups are very lightly browned, about 15-20 minutes. Top with parmesan and basil. Serve immediately.

2 eggplants, cut lengthwise into 12 (1/4 inch thick) slices

3/4 tsp salt

3 Tbsp extra-virgin olive oil

1, 10 oz container whole milk ricotta cheese

1/2 cup fresh basil leaves, finely chopped

3/4 tsp black pepper

1 1/4 cups marinara sauce (I use Rao ' s Marinara sauce)

1/3 cup shaved parmesan

Try adding minced mushrooms, fresh spinach, grated zucchini, or lean ground turkey/beef to your rollups