Sort ingredients
kitchenofjosh
QR Code
Listen
Pdf
Preheat your oven to 400F.
Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler.
Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins.
Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper.
Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top.
Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp.
Let it cool slightly.
I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze.
Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact.
Then cut into it the middle like a sharp knife, and enjoy.