Small Italian eggplants are best for these rollups—they fit perfectly inside the noodles.
Ingredients
- 1/4 tsp.
kosher salt, plus more to taste
- 1 lb.
lasagna noodles (not no-boil)
- 3
small Italian eggplants
- 3 tbsp.
olive oil
-
Black pepper, to taste
- 2 c.
fresh ricotta cheese
- 1 1/2 c.
shredded low-moisture mozzarella cheese
- 3/4 c.
grated Parmesan cheese
- 1
large egg
- 1
24-ounce jar marinara sauce
- 1/2 c.
heavy cream
-
Chopped fresh basil, for topping
-
Green salad, for serving
Description
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 2 to 3 minutes shy of the package directions. Drain and rinse under cold water until cooled. Lay out on kitchen towels to drain.
- 2Trim the eggplants and slice each lengthwise into six ¼-inch-thick pieces. Arrange on a rimmed baking sheet, overlapping slightly if necessary. Brush with the olive oil on both sides and season with salt and pepper. Broil the eggplant until browned and tender, 3 to 4 minutes per side. Let cool slightly. Reduce the oven temperature to 425˚.
- 3Combine the ricotta, ½ cup mozzarella, ½ cup parmesan, the egg, ¼ teaspoon salt and a few grinds of pepper in a large bowl.
- 4Pour the marinara sauce into a medium saucepan, stir in the cream and cook over medium heat until hot.
- 5Spread 3 tablespoons of the ricotta mixture on each noodle. Top each with an eggplant slice, then roll into a spiral.
- 6Spread 1 cup sauce in a 9-by-13-inch baking dish. Arrange the rolls seam-side down in the dish and pour the rest of the sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake on the top oven rack until golden and bubbly, about 15 minutes. Let sit 5 minutes before serving. Top with basil and serve with salad.
