Eggplant Rollatini Recipe
Eggplant rolled with mozzarella and ricotta cheeses finished with pomodoro sauce
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Ingredients
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Eggplant Preparation
Cheese Filling
Pomodoro Sauce
Method
Eggplant Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Eggplants
Slice the eggplants lengthwise into 1/4-inch thick slices. Lay the slices on a clean towel and sprinkle salt over them. Let them sit for about 30 minutes to draw out excess moisture.
- 3
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt, then pat them dry with paper towels.
- 4
Bake Eggplants
Brush each slice lightly with olive oil on both sides, then place them on a baking sheet. Bake for about 15 minutes, flipping halfway through, until they are tender.
Cheese Filling
- 5
Prepare Cheese Filling
In a mixing bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, the whole egg, black pepper, and chopped fresh basil. Mix until well combined.
Pomodoro Sauce
- 6
- 7
Simmer Sauce
Add the canned whole tomatoes (crush them with your hands as you add them) along with salt, black pepper, and fresh basil. Let the sauce simmer for about 20 minutes, stirring occasionally.
Assembly
- 8
Roll Eggplant
Once the eggplant slices are done baking, remove them from the oven. Take a slice and place about 2 tablespoons of the cheese filling at one end. Roll the eggplant slice around the filling tightly and place seam-side down in a baking dish.
- 9
Complete Rolling
Repeat the rolling process with the remaining eggplant slices and cheese filling.
- 10
Add Sauce
Pour the prepared pomodoro sauce over the rolled eggplants in the baking dish, ensuring they are well covered. Sprinkle extra mozzarella cheese on top if desired.
- 11
Bake Rollatini
Bake in the oven at 400°F (200°C) for 20-25 minutes, until the cheese is bubbly and golden.
- 12
Serve
Let the dish cool for a few minutes before serving. Garnish with additional fresh basil if desired.