Eggplant Rollotini Recipe
Make Eggplant Rollotini Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese
Herbs and Spices
Sauce
Other
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into thin strips (about 1/4 inch thick). Sprinkle salt on both sides and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Sauté Spinach and Garlic
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add spinach and cook until wilted. Remove from heat and allow to cool.
- 3
Mix Cheese Filling
In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, sautéed spinach, basil, oregano, salt, and black pepper. Mix well until combined.
Assembly
- 4
Roll the Eggplant
Preheat your oven to 375°F (190°C). Take one slice of eggplant, place a tablespoon of the cheese mixture at one end, and roll it up tightly. Place the roll seam-side down in a baking dish. Repeat with remaining slices and filling.
- 5
Add Sauce
Pour marinara sauce over the assembled eggplant roll-ups, ensuring they are well covered. Sprinkle remaining mozzarella and Parmesan cheese on top.
- 6
Top with Breadcrumbs
Sprinkle breadcrumbs evenly over the top of the roll-ups for a crunchy texture.
Baking
- 7
Bake the Rollotini
Drizzle the remaining tablespoon of olive oil over the breadcrumbs. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 8
Serve
Allow the eggplant rollotini to cool for a few minutes before serving. Garnish with fresh basil if desired.