Eggplant Rollatini With Salad Recipe
Stuffed 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 Eggplants
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick, and sprinkle with salt. Let them sit for 15-20 minutes to draw out moisture.
- 2
Make the Filling
In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, chopped basil, salt, and black pepper. Mix until well combined.
- 3
Roast the Eggplant Slices
Rinse the salted eggplant slices under cold water and pat dry with a paper towel. Arrange the slices on a baking sheet, drizzle with olive oil, and roast in the preheated oven for 20-25 minutes until soft and slightly golden.
- 4
Assemble the Rollatini
Remove the eggplant slices from the oven. Spoon a generous amount of filling onto one end of each eggplant slice, then roll them up tightly. Place the rolls seam-side down in a baking dish.
- 5
Add Marinara Sauce
Pour the marinara sauce over the assembled rollatini and sprinkle the remaining mozzarella cheese on top.
- 6
Bake
Cover the baking dish with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Salad
- 7
Prepare the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- 8
Make the Dressing
In a small bowl, whisk together the 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.