Eggplant Rollatini Recipe
THIN TENDER SLICES ROLLED AROUND SEASONED RICOTTA, POMODORO SAUCE
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant lengthwise into thin slices (about 1/4 inch thick). Brush both sides of the slices with olive oil and sprinkle with salt. Place them on a baking sheet and roast in the oven for about 20 minutes, until tender.
- 2
Make the Ricotta Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, minced garlic, salt, and black pepper. Mix well until smooth and creamy.
- 3
Assemble the Rollatini
Once the eggplant slices are roasted, take one slice and place a spoonful of the ricotta mixture at one end. Roll the slice tightly around the filling and place it seam side down in a baking dish. Repeat with the remaining slices and filling.
- 4
Add Pomodoro Sauce
Pour the pomodoro sauce evenly over the assembled eggplant rollatini in the baking dish.
- 5
- 6
Serve
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.