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Eggplant slices rolled around ricotta and baked in tomato sauce are a southern Italian classic. This vegetarian high protein mediterranean dish is healthy and ideal for family dinners.
Slice the eggplants lengthwise, about 1/4-inch thick, then sprinkle lightly with salt and let sit for 20 minutes to draw out moisture.
Pat eggplants dry, brush both sides with 1 tbsp olive oil, and roast slices in a single layer at 425°F for 15 minutes, turning halfway through until just tender but not browned.
While eggplants cook, combine ricotta, parmesan, chopped basil, parsley, and egg in a bowl, seasoning with 1/4 tsp salt and black pepper.
Heat 1 tbsp olive oil in a skillet over medium-high. Add minced garlic and sauté for 1 minute, then pour in crushed tomatoes and simmer for 8 minutes to thicken slightly. Taste and season with salt if needed.
Lay roasted eggplant slices on a board, spread each with 2 tbsp of cheese mixture, then roll up tightly.
Ladle 1 cup of tomato sauce into a baking dish; arrange eggplant rolls seam-side down in the sauce. Spoon remaining sauce over the top.
Bake uncovered at 375°F for 25 minutes, then broil for 2 minutes to slightly brown the top. Let rest 5 minutes before serving.
