This is such a nice version of eggplant that doesn’t require breading or a lot of work! My kind of meal! Even though it’s lighter than eggplant parmesan, it still is very cheesy and a comforting fall food for the repetoire!
2 large eggplant cut length-wise about 1|4 inch thick
1|2 of a 32 oz. container of ricotta cheese
1 egg
4 tbs parmesan or romano cheese
1|2 cup shredded cheese of choice (mozzarella works best, but I was out so I used cheddar and it was great!
handful of fresh herbs chopped (I used purple basil, chives, and parsley)
2 cups tomato sauce of your choice
olive oil for drizzling
sea salt and pepper to taste
Preheat oven to 425 degrees. Slice eggplant, sprinkle with salt, drizzle with olive oil, and bake on a cookie sheet for about 15 minutes or until soft. While eggplant is baking, combine the filling. Mix ricotta, egg, parmesan, herbs, sea salt and pepper. Spoon filling into the center of each piece of eggplant and roll it up. Place the tomato sauce in the bottom of a baking dish, and place the eggplant, seam side down on top of sauce. Sprinkle with shredded cheese and additional parmesan cheese if desired. Bake until cheese and sauce is bubbly, about 20 minutes.
Buon Appetito!
~SARA~ Fresh Foodie Mama
