Eggplant Rollatini Recipe
Slices of eggplant, lightly breaded and covered with ricotta and other cheeses and seasonings.
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Ingredients
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Eggplant Preparation
Filling
Topping
Method
Eggplant Preparation
- 1
Slice the Eggplant
Cut the eggplants lengthwise into thin slices, about 1/4 inch thick.
- 2
Salt the Eggplant
Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out moisture.
- 3
Rinse and Dry
After 30 minutes, rinse off the salt and pat the slices dry with paper towels.
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Bread the Eggplant
Brush each slice lightly with olive oil on both sides and place them on a baking sheet. Bake for 20 minutes, flipping halfway through, until they are tender and slightly golden.
Filling Preparation
- 6
Mix the Filling
In a large mixing bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, chopped basil, garlic powder, and black pepper. Mix well until all ingredients are evenly combined.
Assembly
- 7
Fill the Eggplant
Take a slice of baked eggplant, place a generous spoonful of the cheese filling at one end, and roll it up tightly. Place the roll seam-side down in a baking dish.
- 8
Repeat
Continue filling and rolling the remaining eggplant slices.
- 9
Add Marinara Sauce
Pour marinara sauce evenly over the eggplant rollatini in the baking dish.
- 10
Top with Cheese
Sprinkle additional mozzarella and parmesan cheese on top of the marinara sauce.
Baking
- 11
- 12
Cool and Serve
Allow the dish to cool for about 10 minutes before serving. Garnish with extra basil if desired.
