Summer’s Sili Eggplant Rollatini

This recipe combines the flavors of eggplant, ricotta cheese, and the fiery kick of Summer’s Sili Sauce, resulting in a delightful Italian-inspired dish, with fire!

Ingredients:

- 2 medium-sized eggplants

- 1 cup ricotta cheese

- 1/2 cup grated Parmesan cheese

- 1 egg, lightly beaten

- 1/4 cup chopped fresh basil leaves

- Salt and pepper to taste

- 1 cup of your favorite marinara sauce

- 1 tablespoons Summer’s Sili Sauce (adjust according to your spice preference, but this sauce is FIRE!)

- 1 cup shredded mozzarella cheese

Instructions:

• Preheat your oven to 400°
• Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. I peel my eggplant! Lay the slices on a paper towel and sprinkle both sides with salt. Let them sit for about 10-15 minutes to release excess moisture.
• In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, beaten egg, chopped basil leaves, salt, and pepper. Mix well until everything is evenly incorporated.
• In a small bowl, mix the marinara sauce and Summer’s Sili Sauce
• Dry the eggplant slices with paper towels to remove the excess moisture and bitterness. Place a spoonful of the ricotta mixture on one end of each eggplant slice and roll it up tightly. Repeat with the remaining slices.
• Spread a thin layer of the spicy marinara sauce in the bottom of a baking dish. Place the rolled eggplant slices seam side down in the dish, arranging them snugly next to each other. 
• Pour the remaining spicy marinara sauce over the rolled eggplant slices. Sprinkle the shredded mozzarella cheese evenly over the top.
• Cover the baking dish with foil and bake in the preheated oven for about 30-35 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool slightly before serving. Garnish with additional fresh basil leaves if desired.

Enjoy unique Italian-inspired dish, made with love!