Stuffed Eggplant Rollatini Recipe
Stuffed with ricotta cheese, topped with marinara & mozzarella
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Ingredients
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Vegetables
Cheese Filling
Toppings
Method
Preparation
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the flesh intact. Brush the eggplant halves with olive oil and sprinkle with salt. Place them cut side down on a baking sheet and roast in the oven for about 20 minutes, or until tender. Remove from the oven and set aside.
Cheese Filling
- 2
Prepare the Cheese Mixture
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped basil, salt, and black pepper. Mix until well blended and creamy.
Assembly
- 3
Stuff the Eggplants
Spoon the ricotta cheese mixture into the roasted eggplant halves. Gently press down to fill the cavities.
- 4
Add Marinara and Mozzarella
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the stuffed eggplant halves on top, then pour the remaining marinara sauce over the eggplants. Sprinkle shredded mozzarella cheese on top.
Baking
- 5
Bake the Rollatini
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serving
- 6
Serve and Enjoy
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped basil, if desired.