1 eggplant, peeled and sliced lengthwise, about ¼” inch thick
1 cup fresh ricotta cheese
1 pound of fresh mozzarella
½ tablespoon Parmesan cheese (plus extra for sprinkling)
2 cups prepared tomato sauce, homemade or store-bought
fresh basil, chopped
Sprinkle sliced eggplant with salt and let sit for 20 minutes. Preheat oven to 400°. Dab eggplant with a paper towel and arrange on a baking sheet. Brush with oil and roast 20 minutes, flipping halfway through cooking.
In a large bowl, combine ricotta cheese, parmesan cheese, ¼ cup shredded mozzarella, egg, salt and pepper, and mix well.
Spoon about 2 tablespoons of ricotta cheese mixture onto a roasted eggplant slice. Spread it on the eggplant. Roll up. Repeat with all eggplant slices.
Coat the bottom of a deep baking dish with tomato sauce and line with rolled eggplants. When pan is filled, pour more sauce on top of the eggplant and top of with sliced mozzarella.
Bake for 30 minutes or until cheese is melted and sauce is bubbling.