Eggplant Rollatini Recipe
Eggplant rolled and stuffed with ricotta cheese, topped with marinara.
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Ingredients
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Eggplant Preparation
Ricotta Filling
Topping
Method
Eggplant Preparation
Slice the Eggplant
Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices.
Salt the Slices
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. After 30 minutes, rinse the slices and pat them dry with paper towels.
Oil and Bake
Brush both sides of each eggplant slice with olive oil and sprinkle with black pepper. Arrange them in a single layer on a baking sheet and bake for 20 minutes, turning halfway through, until they are soft and slightly golden.
Ricotta Filling
Prepare the Filling
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped fresh basil, garlic powder, salt, and black pepper. Mix thoroughly until the ingredients are well combined.
Assembly and Baking
Assemble the Rollatini
Spread about 1/4 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Take one eggplant slice, place about 2 tablespoons of the ricotta filling at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with the remaining eggplant slices.
Top with Sauce and Cheese
Once all the rollatini are in the dish, pour the remaining marinara sauce over the top. Sprinkle mozzarella cheese evenly over the sauce.
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving. Enjoy your Eggplant Rollatini!
