Classic Italian Eggplant Involtini with Three Cheeses

Preheat the oven to 375°F (190°C). Lightly grease a baking dish.

Arrange the eggplant slices on a tray, sprinkle lightly with salt, and let rest for 15 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.

Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Remove from heat and allow to cool slightly.

In a mixing bowl, combine the ricotta, half of the mozzarella, half of the Parmesan, chopped basil, sautéed garlic, and the egg. Season with salt and pepper and mix until smooth and well blended.

Spread a thin, even layer of marinara sauce over the bottom of the prepared baking dish.

Place a spoonful of the cheese mixture at one end of each eggplant slice and roll up snugly. Arrange the rolls seam-side down in the baking dish.

Spoon the remaining marinara sauce over the involtini, then sprinkle with the remaining mozzarella and Parmesan cheeses.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Remove from the oven and let rest for 5 minutes before serving so the rolls set neatly.