Vessy’s Gourmet kitchen

1. Wash and slice eggplant, salt on both sides and place on paper towels to get excess moisture out while preparing the ricotta filling;
2. To make the ricotta filling- mix ricotta, garlic and lemon zest;
3. Brush eggplant slices generously with olive oil and pan sear until golden on both sides;
4. Add ricotta mixture to your eggplant slices and roll them up and arrange over the marinara sauce; drizzle olive oil and grate some Parmigiano Regiano;
5. Bake at 400 F for about 20 mins;
6. Finish with Basil Pesto and grated Parmigiano Regiano and enjoy!