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Eggplant Roll-Ups

simplywanderfull
These tasty eggplant roll ups are easy to make and packed with flavour! Use store bought sauce and whip these up in no time.
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Ingredients
  

  • 2-3 Eggplants sliced very thin so they will easily roll up
  • 1 jar of marinara sauce Rao’s or homemade
  • 1-1/2 cups milk
  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1 small shallot finely diced
  • 1/8 tsp. of mustard powder
  • 1/8 tsp. Nutmeg optional
  • 2 cups Mozzarella cheese shredded
  • Salt & Pepper to taste
  • Fresh basil chopped for garnish

Instructions
 

  • Thinly slice your eggplants, place the eggplants on a wire rack and salt the eggplants. Let them sit for 20 minutes.
  • Pat them dry with paper towels.
  • For the Bechamel:
  • Add the mustard powder, nutmeg, and salt to the milk. Set aside.
  • Melt 1 tbsp. butter in a saucepan over medium heat and add the diced shallot. Sauce for 3 minutes. Now add the other 1 tbsp. butter and the 2 tbsp. of flour. Whisk constantly for 2 minutes until foamy. Add in the seasoned milk, and continue to whisk until the sauce thickens and coats the back of a spoon. This should be approximately 3-5 minutes.
  • Assembly:
  • Preheat the oven to 375 degrees.
  • Spread some béchamel onto the bottom of a baking dish
  • Place a sliced eggplant down on a cutting board. Spoon a layer of béchamel onto the eggplant. Next add a spoonful of sauce, then top with shredded mozzarella cheese. Roll the eggplant up and place it into the baking dish. Continue this process until all the eggplant has been used.
  • Bake for 35 minutes at 375 degrees. I like to broil the top for 3 minutes at the end to get a nice golden top. Garnish with fresh basil and enjoy!