Rotoli Recipe
Tender eggplant rolls filled with Prosciutto di Parma, house-made tomato sauce and provolone cheese, baked then topped with basil.
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Ingredients
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Eggplant Rolls
Filling
Tomato Sauce
Topping
Method
Preparing the Eggplant
- 1
Slice the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices.
- 2
Salt the Eggplant
Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- 3
Roast the Eggplant
Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the preheated oven for about 20 minutes, flipping halfway through, until tender and slightly golden.
Making the Filling
- 4
Prepare the Filling
Lay out the roasted eggplant slices and place a slice of Prosciutto di Parma and a tablespoon of provolone cheese at one end of each eggplant slice. Sprinkle with black pepper.
- 5
Roll the Eggplant
Carefully roll up each eggplant slice from the filled end to the end without filling. Secure with a toothpick if necessary.
Making the Tomato Sauce
- 6
- 7
Add Tomatoes and Seasonings
Add canned whole tomatoes, dried oregano, and salt. Crush the tomatoes with a spoon and let the sauce simmer for 20 minutes, stirring occasionally.
Baking the Rotoli
- 8
Assemble the Dish
Spread a thin layer of the tomato sauce at the bottom of a baking dish. Place the eggplant rolls seam-side down in the dish and cover with the remaining tomato sauce.
- 9
Bake the Rotoli
Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and sprinkle with additional provolone cheese if desired, then bake for another 10 minutes or until bubbly.
Finishing Touches
- 10
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves and sprinkle with Parmesan cheese before serving.