Eggplant Rollatini Recipe

Preparation Steps

1. 1

   Prepare the Eggplant

   Slice the eggplants lengthwise into thin sheets (about 1/4 inch thick). Lightly salt the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Couscous

   In a small pot, bring 1 cup of water to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

3. 3

   Make the Filling

   In a large bowl, combine the ricotta cheese, fontina cheese, chopped fresh basil, cooked couscous, minced garlic, salt, and black pepper. Mix well.

4. 4

   Cook the Eggplant

   Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Lightly sauté the eggplant slices until they are soft and pliable, about 2-3 minutes on each side.

5. 5

   Assemble the Rollatini

   Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a slice of eggplant, place about 2 tablespoons of the filling at one end, and roll it up. Place seam side down in the baking dish. Repeat with remaining eggplant slices.

6. 6

   Top with Sauce and Cheese

   Once all rolls are in the dish, cover them with the remaining marinara sauce and sprinkle with Parmesan cheese.

7. 7

   Bake

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

8. 8

   Serve

   Let the rollatini cool for a few minutes before serving. Garnish with additional fresh basil if desired.