Eggplant Rollatini with Carrot Salad

Instructions

1. 1

   Make the fresh marinara sauce

   • Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add 3 cloves of minced garlic and the red pepper flakes (if using), and cook for another minute until fragrant.
   • Add the chopped fresh tomatoes. Bring to a simmer, then reduce heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally, until the tomatoes have broken down.
   • Stir in 4 tbsp of fresh basil. Use an immersion blender to blend the sauce to your desired consistency, or transfer in batches to a regular blender. Set aside.
2. 2

   Prepare the eggplant

   • While the sauce simmers, trim the ends off the eggplants. Slice them lengthwise into 1/4-inch thick planks.
   • Arrange the slices in a single layer on baking sheets or in a colander.
   • Sprinkle with 1 tsp of salt. Let them sit for 30 minutes to draw out moisture.
   • Rinse the slices under cold water and pat them completely dry with paper towels. This step is crucial.
3. 3

   Make the ricotta filling

   • In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, the beaten egg, chopped parsley, the remaining 2 cloves of minced garlic, 1/4 tsp salt, and black pepper.
   • Mix with a fork until well combined.
4. 4

   Fry the eggplant slices

   • Heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
   • Working in batches, fry the eggplant slices for 2-3 minutes per side, until golden brown and pliable.
   • Transfer the fried slices to a wire rack to drain excess oil.
5. 5

   Assemble the rollatini

   • Preheat your oven to 375°F (190°C).
   • Spread 1 cup of your homemade marinara sauce over the bottom of a 9x13 inch baking dish.
   • Lay an eggplant slice flat. Spread about 2 tablespoons of the ricotta filling over it.
   • Roll the eggplant slice up and place it seam-side down in the baking dish. Repeat with all slices.
6. 6

   Bake the dish

   • Pour the remaining marinara sauce over the eggplant rolls.
   • Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese over the top.
   • Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden.
7. 7

   Rest and serve

   • Remove from the oven and let it rest for 10 minutes to set.
   • Garnish with the remaining 2 tbsp of fresh basil before serving.