Eggplant Ricotta Roll | TasteToronto
TasteToronto Logo Mark

Eggplant Ricotta Roll

20 mins Prep Time

30 mins Cook Time

Ingredients

Eggplant Ricotta Roll

  • 2 Chinese eggplants

  • 1 tablespoon olive oil

  • 1 cup ricotta cheese

  • 2 tablespoons fresh basil, chopped

  • 1 clove garlic, minced

  • Juice and zest of 1 lemon

  • Salt and pepper

  • 1 1/2 cups marinara sauce

  • 1 cup shredded mozzarella cheese

Directions

Eggplant Ricotta Roll

8 Steps

  • Step 1

    Preheat oven to 375°F.

  • Step 2

    Slice the eggplants lengthwise into thin slices. Brush them with olive oil and sprinkle with salt and pepper.

  • Step 3

    Bake in the oven for 7 to 10 minutes or until soft.

  • Step 4

    In a medium bowl, mix together the ricotta cheese, chopped basil, minced garlic, lemon juice and zest. Mix until well combined and season with salt and pepper.

  • Step 5

    Pour the marinara sauce into a baking dish.

  • Step 6

    Spread a spoon of the ricotta mixture onto each eggplant slice. Roll up the slices and place them in a baking dish. Sprinkle with shredded mozzarella cheese.

  • Step 7

    Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly.

  • Step 8

    Sprinkle with some fresh basil leaves and enjoy!

Ingredients

Eggplant Ricotta Roll

  • 2 Chinese eggplants

  • 1 tablespoon olive oil

  • 1 cup ricotta cheese

  • 2 tablespoons fresh basil, chopped

  • 1 clove garlic, minced

  • Juice and zest of 1 lemon

  • Salt and pepper

  • 1 1/2 cups marinara sauce

  • 1 cup shredded mozzarella cheese

Tags:

Toronto Recipes

Ricotta Roll

Eggplant Ricotta

Eggplant Ricotta Roll