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Easy Eggplant Involtini

Kristen Stevens | The Endless Meal
  • 45 minutes
  • Serves 3 to 4

INGREDIENTS

1/2 cup

Basil

2

Eggplants, round

3

Garlic cloves

1

Lemon, Juice from

1 tsp

Thyme, fresh leaves

1 tbsp

Balsamic vinegar

1

large pinch Red pepper flakes

1

generous pinch Sea salt

1 tsp

Sea salt

1

Sea salt and pepper

1

Olive oil

1 tbsp

Olive oil

1 cup

Parmesan, grated

1 cup

Whole milk ricotta

1

28-ouce can diced tomatoes