Eggplant Rollatini Recipe
lightly fried eggplant stuffed with prosciutto, roasted peppers and mozzarella cheese.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Lightly fry the eggplant strips until golden brown on both sides. Remove and place on paper towels to drain excess oil.
- 3
Prepare the Filling
In a bowl, combine chopped prosciutto, diced roasted red peppers, shredded mozzarella cheese, chopped fresh basil, and black pepper. Mix well.
- 4
Assemble the Rollatini
Take a fried eggplant strip, place a spoonful of the filling at one end, and roll it up tightly. Secure with a toothpick if necessary. Repeat for all eggplant strips.
- 5
Bake the Rollatini
Spread a layer of marinara sauce in the bottom of a baking dish. Arrange the eggplant rollatini seam-side down in the dish. Pour more marinara sauce over the top and sprinkle with grated Parmesan cheese.
- 6
Final Bake
Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until heated through and the cheese is bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil if desired.
