Eggplant Rollatini Recipe
Rolled and breaded eggplant stuffed with ricotta cheese and topped with marinara sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Preheat the oven to 375°F (190°C). Dip each eggplant slice in the beaten egg, then coat with breadcrumbs. Arrange on a baking sheet and drizzle with olive oil.
- 3
Bake the Eggplant
Bake the breaded eggplant slices in the preheated oven for about 25 minutes, turning halfway through, until golden brown.
- 4
Prepare the Filling
In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, black pepper, and fresh basil. Mix until well combined.
- 5
Assemble the Rollatini
Take a baked eggplant slice, add a spoonful of the cheese mixture at one end, and roll it up. Place the rollatini seam side down in a baking dish.
- 6
Add Marinara Sauce
Pour marinara sauce over the assembled rollatini, ensuring they are well covered.
- 7
Bake the Rollatini
Return the baking dish to the oven and bake for an additional 20 minutes, until heated through and bubbly.
- 8
Serve
Let cool for a few minutes before serving. Garnish with additional fresh basil if desired.
