Italian Eggplant Roll-Ups

with Ricotta-Pesto & Roasted Pepper Sauce

Ingredients

• 1 large eggplant, sliced lengthwise into ¼-inch strips
• 1–2 tbsp olive oil
• Salt & pepper to taste
• 1/2 cup mozzarella cheese grated fresh

Ricotta-Pesto filling:

• 1 cup whole milk ricotta
• 2 tbsp pesto*
• 1 tbsp fresh parsley
• 1 tbsp grated Parmigiano-Reggiano
• 1 egg yolk
• Zest of ½ lemon
• Fresh basil, chopped

For the roasted pepper tomato sauce:

• 1 roasted red bell pepper
• 1 cup crushed tomatoes
• 2 cloves garlic
• 1 tbsp olive oil
• Salt, pepper
• Red pepper flakes to taste
• A handful of fresh basil

Instructions

1. Roast the eggplant

• Preheat oven to 400°F (200°C).
• Brush both sides of eggplant slices lightly with olive oil and season with salt and pepper.
• Roast on a baking sheet for 15–18 minutes, flipping halfway, until soft and bendable.
• Let cool.

2. Make the filling

• In a bowl, mix ricotta, pesto, fresh parsley, lemon zest, Parmigiano, egg yolk, and chopped basil.

3. Prepare the sauce

• Blend roasted red pepper, tomatoes, garlic, olive oil, basil, salt, and chili flakes until smooth.
• Simmer in a pan for 10 minutes to deepen the flavor.

4. Assemble the rolls

• Place 1–2 tbsp of ricotta filling on one end of each eggplant slice and roll tightly.
• Spread a thin layer of sauce in a baking dish. Arrange eggplant rolls seam-side down.
• Spoon more sauce on top and sprinkle with mozzarella and extra Parmigiano.

5. Bake

• Bake at 375°F (190°C) for 15–20 minutes, until heated through and bubbling.