_:nb8f6b8d0eb79411b9ff5028d1c143e28xb0
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"Ingredients:\r\n• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices\r\n• 2 cups ricotta cheese\r\n• 1 cup grated Parmesan cheese\r\n• 11/2 cups shredded mozzarella cheese, divided\r\n• 1 egg, lightly beaten\r\n• 2 cloves garlic, minced\r\n• 1/4 cup fresh basil, chopped\r\n• 1/4 cup fresh parsley, chopped\r\n• 2 cups marinara sauce\r\n• Olive oil, for brushing\r\n• Salt and pepper to taste\r\nInstructions:\r\n1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.\r\n2. Arrange the eggplant slices on the baking sheet and brush both sides with olive oil. Season with salt and pepper.\r\n3. Bake in the preheated oven for 15-20 minutes, or until the eggplant is tender and slightly golden.\r\nRemove from the oven and let cool slightly.\r\n4. 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.\r\n5. Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.\r\n6. 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.\r\n7. 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.\r\n8. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional\r\n10-15 minutes, or until the cheese is melted and bubbly.\r\n9. Garnish with additional fresh basil or parsley if desired, and serve hot.\r\nPrep Time: 20 minutes | Total Time: 1 hour | Servings:\r\n4\r\nEnjoy this delicious Eggplant Rollatini - perfect for a comforting and flavorful meal with a touch of Italian flair! The combination of tender eggplant, creamy ricotta, and savory marinara is simply"
<https://systenova.com/2024/06/04/eggplant-rollatini/>