Eggplant Rolls

Slice the eggplant approximately 1/2 inch lengthwise and lay the slices out on a tray. Then add 3-4 teaspoons of salt to it. Leave them for about 30 minutes to 1 hour.

In a mixing bowl, combine ricotta, garlic powder, red pepper flakes, Italian seasoning, black pepper, green chilies, olives and chopped basil. Mix well and keep aside.

Rinse off salt from eggplant and gently squeeze out water with a paper towel.

Preheat oven to 425 F.

Now heat a little oil in a skillet over medium heat. Once oil is hot, add the eggplant and cook eggplant slices until they are slightly brown on both sides. When done remove it from the oil onto a paper towel lined plate and let it cool enough to be able to touch it.

Put a spoon of the ricotta mixture on the wide end of the cooked eggplant and roll it up.

Now brush some oil in a baking dish, put the eggplant rolls in it seam side down. Put pasta sauce over the eggplant rolls.

Now bake it at 425 F for 20 minutes. Then pull it out of the oven, sprinkle the mozzarella cheese on top of it, put it back in the oven and bake it till cheese is melted and turned lightly brown.

Now eggplant rolls are ready to serve hot with bread and butter. Hope you will like this recipe. Try out this at your kitchen and let me know how it comes out.