Italian Eggplant Rolls

Updated at: Sat, 20 Jul 2024 20:16:53 GMT

Step 1

Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with olive oil spray.

Step 2

Slice eggplants lengthwise into 1/2 inch planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 3 tbsp oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Flip and repeat. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. using thin spatula, flip each slice over.

Step 3

While eggplant bakes, cook 1 tbsp oil, garlic, oregano, and pepper flakes in 12 inch broiler safe skillet over medium heat until fragrant, about 1 minute. Add pork and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to large bowl and let cool slightly. Stir in ricotta, 1/4 cup parmesan, 1/4 cup basil, and lemon juice

Step 4

With widest ends of eggplant slices facing you, evenly distribute ground pork mixture on bottom third of each slice. Gently roll up each eggplant slice

Step 5

Heat broiler. Place eggplant rolls seam side down in now empty skillet. Sprinkle with mozzarella cheese and remaining 1/4 cup parmesan. Transfer skillet to oven and broil until cheese is melted and browned and filling is heated through, 5 to 10 minutes. Sprinkle with tomatoes and remaining 1/4 cup basil and drizzle with remaining 1 tbsp oil. Serve

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