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Dairy
Easy
1 Hour, 20 Minutes
Diets 
This isn’t something I make often, but whenever I do, I’m reminded of how good it is and think that I should make it more. Serve it alongside a fresh salad and call it a meal.
2 large eggplants, thinly sliced lengthwise
1/4 cup oil or Glicks Cooking Spray
1 teaspoon salt
2 cups Tuscanini Marinara Sauce
1/2 cup grated Parmesan cheese, for topping
1 cup shredded mozzarella cheese, for topping
fresh basil leaves, for garnish
1 and 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 egg, lightly beaten
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 tablespoons fresh basil, chopped
1 tablespoon fresh chives, chopped
1/4 cup spinach, chopped, such as Beleaves (optional)
1 teaspoon salt
1/4 teaspoon oregano
pinch crushed red pepper (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Lay the eggplant on a baking sheet and spray or brush both sides of each slice with oil. Season with salt. Bake for about 10–15 minutes or until tender. Remove from oven and let cool slightly.
Combine ricotta cheese, mozzarella cheese, Parmesan, egg, garlic, basil, chives, and spinach, if using, in a bowl. Mix until well-combined.
Season with salt, oregano, and crushed red pepper flakes, if using.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a spoonful of the cheese filling at one end of each eggplant slice and roll it up tightly. Arrange the rolls seam side down in the baking dish. Pour the remaining marinara sauce over the eggplant rolls, ensuring that they’re evenly covered.
Sprinkle with grated Parmesan and shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20–25 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.
Food Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Naftoli Goldgrab.
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