Ingredients:
• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups marinara sauce
• Olive oil, for brushing
• Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
2. Arrange the eggplant slices on the baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake in the preheated oven for 15-20 minutes, or until the eggplant is tender and slightly golden. Remove from the oven and let cool slightly.
4. In a medium bowl, combine the ricotta cheese, 1/2 cup of the grated Parmesan, 1/2 cup of the shredded mozzarella, the beaten egg, minced garlic, chopped basil, and chopped parsley. Mix well and season with salt and pepper to taste.
5. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
6. Spoon about 2 tablespoons of the ricotta mixture onto one end of each eggplant slice. Roll up the eggplant slices and place them seam-side down in the prepared baking dish.
7. Pour the remaining marinara sauce over the eggplant rolls. Sprinkle the remaining 1/2 cup of Parmesan and 1 cup of mozzarella cheese on top.
8. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish with additional fresh basil or parsley if desired, and serve hot.