Eggplant Rollatini Recipe
Eggplant Rolled and Stuffed with Ricotta Cheese and Simmered in Tomato Sauce with Mozzarella Cheese.
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Ingredients
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Eggplant and Filling
Tomato Sauce
Topping
Method
Prepare Eggplant
- 1
Slice Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Place them on a baking sheet lined with parchment paper.
- 2
Roast Eggplant
Drizzle olive oil over the eggplant slices and sprinkle with salt. Roast in the preheated oven for about 20 minutes, flipping halfway through until they are tender and slightly golden.
Make Filling
- 3
Sauté Spinach
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add spinach and cook until wilted. Remove from heat and let cool.
- 4
Mix Filling
In a bowl, combine ricotta cheese, Parmesan cheese, sautéed spinach, egg, salt, and black pepper. Mix well until all ingredients are combined.
Prepare Sauce
- 5
- 6
Assemble Rollatini
- 7
Fill Eggplant Slices
Take a roasted eggplant slice and place a generous tablespoon of the ricotta filling at one end. Roll the eggplant slice tightly and place it seam-side down in a baking dish. Repeat with all eggplant slices.
- 8
Add Sauce and Cheese
Pour the tomato sauce evenly over the rolled eggplant. Top with shredded mozzarella cheese and sprinkle with fresh basil.
Bake
- 9
Bake Rollatini
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 10
Serve
Allow the rollatini to cool for a few minutes before serving. Garnish with additional fresh basil if desired.