Mama’s Eggplant Rollatini Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle salt on both sides of the slices and let them sit for about 15 minutes to draw out excess moisture.

2. 2

   Sauté Garlic

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Remove from heat.

3. 3

   Make the Filling

   In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, sautéed garlic, fresh basil, salt, and black pepper. Mix well.

4. 4

   Prepare the Eggplant Slices

   Rinse the salted eggplant slices under cold water and pat them dry with paper towels. Brush both sides with olive oil and place them on a baking sheet.

5. 5

   Bake the Eggplant

   Bake the eggplant slices in the preheated oven for about 15 minutes, until slightly softened.

6. 6

   Assemble the Rollatini

   Remove the eggplant from the oven. Spread a spoonful of the ricotta mixture onto each slice and roll them up tightly. Place the rolled eggplants seam-side down in a baking dish.

7. 7

   Add Marinara Sauce

   Pour the marinara sauce over the rolled eggplants, then sprinkle the remaining mozzarella and Parmesan cheese on top.

8. 8

   Bake the Rollatini

   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.

9. 9

   Serve

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