This is the ultimate comforting dish you’ll ever make filled with local ricotta and topped with local mozzarella. This flavourful low-carb dish will soon become a family favourite.
Preheat oven to 400˚F. Prepare a casserole dish with cooking spray and set aside.
Salt sliced eggplant on both sides and let sit for 10 minutes. Pat dry with a paper towel and wipe off excess salt.
Lay eggplant on a lightly greased pan and bake for 10 minutes until browned. Once ready, remove and let cool until softened and able to roll.
While eggplant is baking, fill a bowl with local ricotta cheese, parmesan, minced garlic, and fresh basil. Mix together and season with salt and pepper
Using a large spoon, spread a thin layer of tomato sauce on the bottom of your casserole dish.
After eggplant has cooled, spoon 1-2 tbsp of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.
Spoon marinara sauce over eggplant, sprinkle with mozzarella cheese. Cover with foil and bake for 30 minutes until tender and cheese has melted. Then uncover and bake for 10 minutes.
Once ready, garnish with fresh basil and serve.