Eggplant Rollitini Recipe
Fresh eggplant stuffed with ricotta, mozzarella, and parmesan, baked in a homemade marinara alfredo sauce topped with melted mozzarella
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Ingredients
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Vegetables
Cheese Filling
Sauce
Topping
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Make the Cheese Filling
In a mixing bowl, combine ricotta, mozzarella, parmesan, chopped basil, salt, and black pepper. Mix well until smooth.
Cooking
- 3
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in marinara sauce, heavy cream, oregano, salt, and black pepper. Simmer for 10 minutes.
- 4
Cook the Eggplant Slices
Grill or bake the eggplant slices for 5-7 minutes on each side until tender and slightly charred.
- 5
Assemble the Rollatini
Preheat the oven to 375°F (190°C). On each eggplant slice, place a spoonful of the cheese filling and roll it up. Place the rollatini seam-side down in a baking dish.
- 6
Serving
- 7
Serve
Garnish with fresh basil and serve hot.
