Eggplant Rollatini Recipe
Thinly sliced, rolled, and stuffed with Parmesan, Mozzarella, and impastata ricotta.
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Ingredients
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Vegetables
Cheese Filling
Sauce
Toppings
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Wash the eggplants and slice them lengthwise into thin strips (about 1/4 inch thick).
- 2
Salt the Eggplant
Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 3
Prepare the Filling
- 4
Mix the Cheese Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan, shredded mozzarella, egg, salt, black pepper, and chopped basil. Mix until well combined.
Assemble the Rollatini
- 5
Fill the Eggplant Slices
Take one grilled eggplant slice, add about 2 tablespoons of the cheese mixture at one end, and roll it up tightly. Repeat with the remaining slices.
- 6
Prepare the Baking Dish
Spread a thin layer of marinara sauce on the bottom of a baking dish.
- 7
Arrange the Rollatini
Place the rolled eggplant slices seam-side down in the baking dish. Pour the remaining marinara sauce over the top.
Add Toppings and Bake
- 8
Add Cheese Toppings
Sprinkle the remaining shredded mozzarella and grated Parmesan cheese on top of the marinara sauce.
- 9
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serve
- 10
Garnish and Serve
Once baked, remove from the oven and let cool for a few minutes. Drizzle with a little olive oil if desired and serve warm.