Recipe Details

Ingredients

• 1/4 tsp. 

  kosher salt, plus more to taste

• 1 lb. 

  lasagna noodles (not no-boil)

• 3 

  small Italian eggplants

• 3 tbsp. 

  olive oil

• Black pepper, to taste

• 2 c. 

  fresh ricotta cheese

• 1 1/2 c. 

  shredded low-moisture mozzarella cheese

• 3/4 c. 

  grated Parmesan cheese

• 1 

  large egg

• 1 

  24-ounce jar marinara sauce

• 1/2 c. 

  heavy cream

• Chopped fresh basil, for topping

• Green salad, for serving

Description

1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 2 to 3 minutes shy of the package directions. Drain and rinse under cold water until cooled. Lay out on kitchen towels to drain.
2. 2Trim the eggplants and slice each lengthwise into six ¼-inch-thick pieces. Arrange on a rimmed baking sheet, overlapping slightly if necessary. Brush with the olive oil on both sides and season with salt and pepper. Broil the eggplant until browned and tender, 3 to 4 minutes per side. Let cool slightly. Reduce the oven temperature to 425˚.
3. 3Combine the ricotta, ½ cup mozzarella, ½ cup parmesan, the egg, ¼ teaspoon salt and a few grinds of pepper in a large bowl.
4. 4Pour the marinara sauce into a medium saucepan, stir in the cream and cook over medium heat until hot.
5. 5Spread 3 tablespoons of the ricotta mixture on each noodle. Top each with an eggplant slice, then roll into a spiral.
6. 6Spread 1 cup sauce in a 9-by-13-inch baking dish. Arrange the rolls seam-side down in the dish and pour the rest of the sauce on top. Sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan. Bake on the top oven rack until golden and bubbly, about 15 minutes. Let sit 5 minutes before serving. Top with basil and serve with salad.