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- FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use.
- If desired, salt aubergine slices and let sit 30 minutes. Rinse, drain and blot dry.
- Lightly spray nonstick baking sheet with cooking spray; arrange aubergine slices in a single layer on sheet. Broil aubergine 2 to 3 inches from heat until softened, 3 to 5 minutes.
- Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each aubergine slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until aubergine is tender and heated through, 25 to 30 minutes.