Serves 2-4
Prep Time: 20 mins
Cook Time: 40 mins

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (amounting to ~12 total slices)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8oz goat cheese
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1 egg (for binding)
• 1/2 cup fresh basil
• 1-2 cloves minced garlic
• 1/2 tsp red pepper flakes
• 2 cups of tomato sauce
• 1/2 cup shredded mozzarella
• Fresh basil for garnish

Instructions

1. Roast the eggplant slices:
   • Preheat oven to 400°F
   • Slice the eggplants lengthwise into thin strips (~¼-inch thick). If they’re too thick, the moisture will not properly dehydrate; too thin and they’ll become too delicate and fall apart or crisp.
   • Apply a liberal amount of salt on each side of each slice and allow the eggplant to sweat for at least 10mins.
   • Wipe off the beaded water and salt with a clean cloth.
   • Lay them on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper.
   • Roast for 15-20 minutes, flipping halfway, until pliable but not mushy. Remove and allow to partially cool while proceeding to make the filling.


2. Prepare the filling:
   • In a bowl, mix goat cheese, ricotta, parmesan, egg, chopped basil, garlic, red pepper flakes, salt, and pepper until smooth.


3. Assesmble the manicotti:
   • Spread ½ cup marinara sauce on the bottom of a baking dish.
   • Place 1-2 tbsp of filling at the wider end of each eggplant slice and roll up tightly.
   • Arrange the rolls seam-side down in the baking dish.


4. Bake:
   • Top with remaining marinara sauce and sprinkle with mozzarella.
   • Bake at 375°F for 20-25 minutes, until bubbly and golden.
   • Garnish with fresh basil before serving.