Always the bridesmaid

Due to its subtle flavour, the humble eggplant is often overlooked, relegated to being a background character. However, when you pair it with a bright lemon ricotta filling, savory marinara, and plenty of melted cheese, eggplant is a star; and it’s ready for its close up.

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Salting the eggplant

Salting the eggplant for twenty minutes before roasting causes the eggplant to “weep” out excess water. The salt pulls this moisture out, and the result for the eggplant is they don’t get slimy after roasting. It also serves to make the eggplant more flexible for rolling.

Shredding your own cheese

This may seem basic or unnecessary, but shredding your own cheese makes a noticeable difference in the flavor, texture, and consistency of your dish. First, shredding your own cheese is simple and quick to accomplish. As well, buying a block of cheese and shredding it on demand is far cheaper per unit than a half full bag of pre-shredded cheese for even 50%of the cost. Finally, pre-shredded cheese is usually stored with a desiccant, in this case, potato starch. Potato starch is completely safe to eat (as it is just potato), but it is an extra ingredient nonetheless, and it will affect how the cheese behaves. For example, it may not melt consistently, or it may unintentionally thicken your liquid/sauce. Of course there are plenty of great reasons to use pre-shredded ingredients: Maybe you have limited mobility or vision, or are simply very short on time. Do what works for you, but we recommend shredding when possible.

How to make it

Eggplant

Preheat the oven to 400°F.

Meanwhile, cut the eggplant into thin slices and salt them heavily. Allow them to sweat out the excess moisture for 30 minutes, then rinse and pat the slices dry. Lay the eggplant slices on a parchment paper lined baking sheet and bake for 10 minutes. Remove the eggplant from the oven and set aside to cool. This will make the eggplant flexible and easy to turn into the rolls.

Mix the filling, and roll the eggplant

Thoroughly mix the filling ingredients in a bowl and set aside. This can also be done the night before and held in the fridge until needed.

Take a heaping spoonful of the filling, place it on the thicker end of an eggplant slice, then roll. Repeat this until the filling is finished. If you have extra filling, you can freeze it for later use.

Prepare the baking pan, bake the eggplant, and enjoy!

Add half of the marinara to a baking dish and spread it in a thin layer. Take the eggplant rolls and place them seam-down in the dish. You can use store-bought marinara, or make your own with the recipe at this link.

Top the baking dish with the remaining sauce as well as the mozzarella and parmesan. The mozzarella melts, while the parmesan crisps.

Cover the dish with foil and bake covered for 30 minutes, then remove the foil and bake uncovered for 10 minutes. Remove from the oven to cool, then serve. When putting the foil onto the pan, tent the foil so it is not resting on the cheese – otherwise, the cheese may lift with the foil when you go to remove it. Serve it alongside pasta, garlic bread, a green salad, or roasted vegetables.

This dish is excellent at the time of cooking, but it is transcendent the next morning for a breakfast after it has sat in a fridge. The flavors meld together in a way that only happens after fridge storage, and will start your day off on the highest note.