Eggplant Rollatini Recipe
Delicate eggplant slices rolled and stuffed with creamy ricotta and spinach, topped with marinara sauce and baked to perfection.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 20 minutes until tender.
- 2
Make the Filling
In a bowl, combine ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, chopped basil, minced garlic, salt, and pepper. Mix until well combined.
- 3
Assemble the Rollatini
Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one slice of roasted eggplant, place a spoonful of the filling at one end, roll it up, and place seam side down in the baking dish. Repeat with remaining slices.
- 4
Top with Sauce and Cheese
Once all the rollatini are in the dish, pour the remaining marinara sauce over them. Sprinkle the remaining mozzarella cheese on top.
- 5
- 6
Serve
Allow to cool slightly before serving. Garnish with additional fresh basil if desired.
