Eggplant Lasagna Rolls

Ingredients

• Ingredients
• For the Eggplant
• 1 lb or 1 large eggplant, cut into 1/4-inch thin slices
• 1 tsp sea salt
• 1/2 tsp pepper
• 3 Tbsp white truffle infused olive oil (or regular light olive oil)
• For the Filling
• 1/2 cup ricotta cheese
• 1 egg
• Handful fresh basil, sliced, plus more for garnish
• 1 tsp minced garlic
• 1 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 Tbsp shredded fresh parmesan cheese
• Topping:
• 1 1/4 cup vodka marinara sauce
• 8 oz fresh mozzarella thinly sliced

Directions

1. Preheat oven to 375°F
2. On a parchment lined baking pan, place sliced eggplant in a single layer. Sprinkle with salt, pepper and truffle olive oil. Bake 15 minutes or until eggplants soften. Remove from oven and set aside.
3. Meanwhile, combine all ingredients for filing in a mixing bowl and set aside. Spread 1/4 cup of marinara on bottom of 11x8 baking dish.
4. Scoop 1 Tbsp of filling at wider end of eggplant slice. Carefully roll eggplant lengthwise and place in prepared baking dish, seam side down. Continue with remaining eggplants and filling.
5. Pour remaining marinara (1cup) and top each with a slice mozzarella. Bake 25 minutes, until sauce is bubbling and cheese is golden. Remove from oven, let it set for 5 minutes. Garnish with chopped basil.