#23 Eggplant Rollatini With Salad Recipe
Filled with ricotta cheese, topped with Marinara & mozzarella
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Ingredients
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Eggplant Rollatini
Salad
Method
Eggplant Rollatini
- 1
Prepare the Eggplant
Preheat your oven to 375°F (190°C). Slice the eggplant lengthwise into thin strips, about 1/4 inch thick. Lay the slices on a baking sheet, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
- 2
Make the Filling
In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella cheese, Parmesan cheese, the egg, chopped fresh basil, salt, and black pepper. Mix until well combined.
- 3
Bake the Eggplant
Rinse the eggplant slices under cool water to remove excess salt. Pat them dry with paper towels. Brush the eggplant slices lightly with olive oil and arrange them on a baking sheet. Bake for 20 minutes, flipping once halfway through, until tender and slightly golden.
- 4
Assemble the Rollatini
Take a slice of baked eggplant and place a spoonful of the ricotta filling at one end. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining slices and filling.
- 5
Add Marinara and Cheese
Pour the marinara sauce over the assembled rollatini, then sprinkle the remaining mozzarella cheese on top.
- 6
Salad
- 7
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper until well combined.
- 9
Toss the Salad
Drizzle the dressing over the salad and toss gently to combine. Serve immediately alongside the Eggplant Rollatini.