Eggplant Rollatini Recipe

Ingredients

• 3 medium eggplants, sliced lengthwise 1/3 inch thick (about 18 slices)
• 2 tbsp plus 2 tsp kosher salt
• 1 28 oz can peeled plum tomatoes
• 2 roasted red peppers
• 2 large basil sprigs
• 6 garlic cloves, roasted and pureed
• 2 sprigs oregano (or 2 tsp dried oregano)
• 1/4 cup extra-virgin olive oil
• 1 15 ounce container ricotta
• 1/2 cup mascarpone
• 1/4 tsp nutmeg, freshly grated
• 1/2 cup parmesan, grated

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