Eggplant Rollatini Recipe
Make Eggplant Rollatini Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese Filling
Sauce
Toppings
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into thin strips (about 1/4 inch thick). Lightly sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse the salt off and pat dry with paper towels.
- 2
Make the Cheese Filling
In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, minced garlic, salt, and black pepper. Mix until well combined and set aside.
- 3
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Add marinara sauce, oregano, and red pepper flakes. Stir and let simmer for about 10 minutes.
Assembly
- 4
Roll the Eggplant
Preheat your oven to 375°F (190°C). On a clean surface, take a slice of eggplant, place a generous tablespoon of cheese filling at one end, and roll it up tightly. Place seam side down in a baking dish.
- 5
Repeat the Process
Continue rolling the remaining eggplant slices with the cheese filling, packing them closely in the baking dish.
Baking
- 6
Add Sauce and Bake
Pour the marinara sauce over the rolled eggplants in the baking dish, ensuring all are covered. Sprinkle grated Parmesan cheese and fresh basil leaves on top. Cover the dish with foil.
- 7
Bake
Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
