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Ingredients
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Vegetables
Sauce
Cheese
Seasoning
Method
Preparation
- 1
Slice the Eggplant
Cut the eggplants lengthwise into thin slices (about 1/4 inch thick).
- 2
Salt the Eggplant
Sprinkle both sides of the eggplant slices with salt and let them sit for 30 minutes to draw out moisture.
- 3
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with a paper towel.
Cooking
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
- 6
Prepare Filling
In a bowl, mix ricotta cheese, chopped fresh basil, salt, black pepper, and half of the mozzarella cheese.
- 7
Assemble Rolatini
Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one eggplant slice, place about 2 tablespoons of the cheese mixture at one end, and roll it up. Place seam side down in the baking dish. Repeat with all eggplant slices.
- 8
Top with Sauce and Cheese
Once all the rolls are in the dish, pour the remaining marinara sauce on top and sprinkle with the remaining mozzarella and parmesan cheese.
- 9