Eggplant Parmigiana Or Rollatini Recipe
with choice of Pasta or Salad
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Ingredients
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Ingredients for Eggplant Parmigiana or Rollatini
Method
Directions for Eggplant Parmigiana or Rollatini
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches, cooking until golden brown on both sides. Drain on paper towels.
- 3
Prepare the Filling
In a bowl, mix ricotta cheese, egg, fresh basil, salt, black pepper, and garlic powder until well combined. Set aside.
- 4
Assemble the Dish
If making rollatini, spread some marinara sauce on the bottom of a baking dish. Take an eggplant slice, place a spoonful of the ricotta mixture on one end, and roll it up. Place seam side down in the baking dish. Repeat until all eggplant slices are used. If making parmigiana, layer the eggplant slices with marinara sauce and cheeses in between.
- 5
Top with Sauce and Cheese
Pour remaining marinara sauce over the assembled eggplant and sprinkle mozzarella and Parmesan cheese on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until the cheese is bubbly and golden.
- 7
Cook the Pasta
While the eggplant is baking, cook the pasta according to package instructions. Drain and set aside.
- 8
Serve
Serve the eggplant parmigiana or rollatini alongside your choice of pasta or salad.