This is a project for preserving the bounty of summer eggplant. You will invest some time with this, but will you be delighted you did in the months to come. Simply pull them out of the freezer, smother them in a good marinara sauce, and bake them at 425 degrees while putting together a green salad. Check out the video on roasted eggplant rolls at YouTube or watch it below.
Plan on three rolls per person per meal, although it is EASY to eat four.
Roasted Eggplant Roll Ingredients
Three large eggplant
Three cups ricotta cheese
Two cups grated mozzarella cheese, plus one-half cup for the top.