Zesty, creamy and mouthwatering! These are perfect as an appetizer or even a meal!They are a great party idea just don’t forget to serve them with some garlic rubbed crostini to round up the the whole experience!
0 Wash and slice eggplant, salt on both sides and place on paper towels to get excess moisture out while preparing the ricotta filling
1 To make the ricotta filling- mix ricotta, garlic and lemon zest
2 Brush eggplant slices generously with olive oil and pan sear until golden on both sides
3 Add ricotta mixture to the eggplant slices and roll them up and arrange over the marinara sauce; drizzle olive oil and grate some Parmigiano Regiano
4 Bake at 400 F for about 20 mins
5 Finish with Basil Pesto and grated Parmigiano Regiano and enjoy!
