with Ricotta-Pesto & Roasted Pepper Sauce
Ingredients
- 1 large eggplant, sliced lengthwise into ¼-inch strips
- 1–2 tbsp olive oil
- Salt & pepper to taste
- 1/2 cup mozzarella cheese grated fresh
Ricotta-Pesto filling:
- 1 cup whole milk ricotta
- 2 tbsp pesto*
- 1 tbsp fresh parsley
- 1 tbsp grated Parmigiano-Reggiano
- 1 egg yolk
- Zest of ½ lemon
- Fresh basil, chopped
For the roasted pepper tomato sauce:
- 1 roasted red bell pepper
- 1 cup crushed tomatoes
- 2 cloves garlic
- 1 tbsp olive oil
- Salt, pepper
- Red pepper flakes to taste
- A handful of fresh basil
Instructions
1. Roast the eggplant
- Preheat oven to 400°F (200°C).
- Brush both sides of eggplant slices lightly with olive oil and season with salt and pepper.
- Roast on a baking sheet for 15–18 minutes, flipping halfway, until soft and bendable.
- Let cool.
2. Make the filling
- In a bowl, mix ricotta, pesto, fresh parsley, lemon zest, Parmigiano, egg yolk, and chopped basil.
3. Prepare the sauce
- Blend roasted red pepper, tomatoes, garlic, olive oil, basil, salt, and chili flakes until smooth.
- Simmer in a pan for 10 minutes to deepen the flavor.
4. Assemble the rolls
- Place 1–2 tbsp of ricotta filling on one end of each eggplant slice and roll tightly.
- Spread a thin layer of sauce in a baking dish. Arrange eggplant rolls seam-side down.
- Spoon more sauce on top and sprinkle with mozzarella and extra Parmigiano.
5. Bake
- Bake at 375°F (190°C) for 15–20 minutes, until heated through and bubbling.
