40min · 4 servings Ingredients: • 1 medium eggplant • 1 cup marinara sauce, I like @raoshomemade • 1/4 cup olive oil for brushing • 1.5 cup ricotta, I like @belgioiosocheese • The zest of one lemon • 1 garlic clove • 1/4 cup pesto to top off • Parmigiano Regiano to top off • Garlic crostini for serving- optional Method: • 1. Wash and slice eggplant, salt on both sides and place on paper towels to get excess moisture out while preparing the ricotta filling; • 2. To make the ricotta filling- mix ricotta, garlic and lemon zest; • 3. Brush eggplant slices generously with olive oil and pan sear until golden on both sides; • 4. Add ricotta mixture to your eggplant slices and roll them up and arrange over the marinara sauce; drizzle olive oil and grate some Parmigian