Our new favorite way to eat eggplant!
3 Tbsp olive oil
10 garlic cloves, chopped
1 onion, chopped
3 cups crushed San Marzano canned tomatoes
1 tsp chili flakes
2 Tbsp fresh basil, chopped
2 tsp dried oregano
2 large Italian eggplants
2 cups ricotta
2 Tbsp Parmesan
Salt, to taste
Pepper, to taste
1.) Preheat oven to 400ºF.
2.) Add 2 tablespoons of olive oil to a medium sauce pot over medium heat. Add garlic, onions , salt, chili flakes, and oregano.
3.) Sauté for 5 - 10 minutes. Add crushed tomatoes and simmer for 15 minutes. Finish with basil and remove from heat.
4.) Cut eggplants into long, thin strips lengthwise season with salt and pepper. Place 1 tablespoon of olive oil in a large sauté pan and sear the eggplant on each side until tender, then remove from pan.
5.) Place a dollop of ricotta at the end of each eggplant strip and roll it up. Transfer to a sheet tray, and top with marinara sauce and Parmesan.
6.) Bake for 6 minutes. Let slightly cool and enjoy.
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