Eggplant Rollatini | Boston Medical Center

Ingredients

• 2 cups (248g) ricotta cheese, full-fat
• 4 Tablespoons (60g) olive oil
• 8 Tablespoons (40g or ½ cup) grated parmesan
• 1 large (56g) egg
• 1 medium (1 ¼-pound) eggplant, peeled
• 2 teaspoons (10g) salt, divided
• 1 teaspoon (5g) pepper
• 3 Tablespoons (7g), chopped basil
• 1 ½ cups (162g), shredded, full-fat mozzarella
• 1 cup (230g), no sugar added marinara-sauce