Ingredients
- 1 cup Ricotta Cheese
- 2 cloves Garlic, minced
- ¼ cup Parmesan Cheese, grated
- 1 tbsp Fresh Parsley, chopped
- ½ cup Mozzarella Cheese, shredded
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 Egg
- 1 large Eggplant, sliced thinly lengthwise
- 1 cup Cento Rustica Passata
- Fresh Basil Leaves, for garnish
Directions
Preheat your oven to 375°F. Slice the eggplant into thin slices lengthwise, about 1/4 inch thick, and lay them out on paper towels, sprinkling with salt to release excess moisture. After 15-20 minutes, pat them dry with paper towels. Bake for 10 minutes, then remove and set aside to cool. In a mixing bowl, combine ricotta cheese, minced garlic, grated Parmesan cheese, chopped parsley, shredded mozzarella cheese, salt, pepper, and one beaten egg. Mix until well combined. Place a spoonful of the ricotta mixture at the end of each eggplant slice and roll it up, placing them seam-side down in a baking dish. Pour Cento Rustica Passata over the rolled eggplant, covering them evenly. Sprinkle more shredded cheese and bake for 25-30 minutes until the eggplant is tender and the cheese is melted and golden brown. Let it cool slightly, then garnish with fresh basil slices before serving. Serves 4.
