### **Eggplant Rollatini Recipe (Step-by-Step)**
**A delicious Italian-inspired dish with tender eggplant slices rolled around a creamy ricotta filling, baked in marinara sauce, and topped with melted cheese.**

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#### **🍆 Ingredients**
**For the Eggplant:**
- 2 medium eggplants (sliced lengthwise, ¼-inch thick)
- 1 tsp salt (for sweating)
- 2 tbsp olive oil

**For the Filling:**
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 egg
- 2 cloves garlic (minced)
- ¼ cup fresh basil (chopped)
- ½ tsp salt
- ¼ tsp black pepper

**For Assembly:**
- 2 cups marinara sauce
- ½ cup shredded mozzarella (for topping)
- Fresh basil (for garnish)

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#### **👩‍🍳 Step-by-Step Instructions**

### **1. Prepare the Eggplant**
- **Slice:** Cut eggplant lengthwise into **¼-inch thick strips** (about 8-10 slices).
- **Sweat:** Sprinkle salt on both sides and let sit for **20 minutes** (removes bitterness). Pat dry with paper towels.
- **Cook:**
- **Grill Method:** Brush with olive oil, grill 2-3 mins per side until tender.
- **Oven Method:** Bake at **400°F (200°C)** for **10-12 mins** until pliable.

### **2. Make the Cheese Filling**
- In a bowl, mix:
- Ricotta, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.

### **3. Assemble the Rollatini**
- **Spread** 1 cup marinara sauce in a baking dish.
- **Fill & Roll:**
- Place **1-2 tbsp filling** on each eggplant slice.
- Roll up tightly and place seam-side down in the dish.

### **4. Bake**
- Top with remaining **1 cup marinara** and **½ cup mozzarella**.
- Bake at **375°F (190°C)** for **25-30 mins** until bubbly and golden.

### **5. Serve**
- Garnish with fresh basil.
- Great with **garlic bread** or a **side salad**!

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#### **💡 Tips for Success**
✔ **Thin slices** = easier rolling.
✔ **No ricotta?** Sub with cottage cheese (blended smooth).
✔ **Make ahead:** Assemble, refrigerate, and bake later.

Enjoy your cheesy, saucy **Eggplant Rollatini**! 😋🍆🧀