Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil, plus additional for brushing pans

  2. 2 pounds eggplant, trimmed and sliced lengthwise into 1/4-inch thick slices

  3. 2 cups whole milk or part-skim ricotta

  4. 4 tablespoons finely grated fresh Parmesan

  5. 1 large egg, beaten

  6. 1 garlic clove, minced

  7. 1/2 teaspoon each sea salt and pepper

  8. 14 large or 28 small fresh basil leaves

  9. 2 cups store-bought marinara sauce

Instructions Jump to Ingredients ↑

  1. Slice the eggplant into long strips, chopping off the stem and cutting off the fleshy sides as they will be too thick to roll. Preheat broiler and lightly oil 2 large sheet pans. Brush slices of eggplant with olive oil on both sides, then arrange in one layer on the bottom of each pan. Broil eggplant in batches, turning once, until golden brown on both sides, about 2 minutes per side. Let cool.


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