Yield
Makes 8 servings

How to Make It

Step 1

Peel and cut eggplants into 1/4-inch-thick slices. Place in a large bowl; add water to cover, and sprinkle with salt. Let stand 1 hour. Drain eggplant, and pat dry between paper towels.

Step 2

Brown eggplant, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side. Drain on paper towels.

Step 3

Stir together ricotta cheese and next 6 ingredients.

Step 4

Place 1 tablespoon mixture in center of each eggplant slice, and roll up.

Step 5

Spread half of Marinara Sauce in bottom of a lightly greased 13- x 9-inch baking dish. Arrange eggplant rolls, seam side down, over sauce; cover with remaining sauce.

Step 6

Bake at 375° for 25 minutes.

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