Eggplant Rollitini Recipe
Thinly sliced pan-fried eggplant rolled with ricotta cheese, spinach and pesto, topped with fresh mozzarella, served with marinara.
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Ingredients
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Eggplant Preparation
Filling
Topping
Method
Eggplant Preparation
- 1
Slice the Eggplant
Wash the eggplants and slice them lengthwise into thin strips, about 1/4 inch thick.
- 2
Salt the Eggplant
Sprinkle salt generously 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 the eggplant slices under cold water to remove excess salt, then pat them dry with paper towels.
- 4
Pan-Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until they are golden brown and tender, about 3-4 minutes on each side. Drain on paper towels.
Filling Preparation
- 5
Prepare the Filling
In a bowl, mix together ricotta cheese, fresh spinach (chopped), pesto sauce, and Parmesan cheese until well combined.
Assembly and Baking
- 6
Assemble the Rollitini
Take a slice of pan-fried eggplant and place a spoonful of the ricotta filling on one end. Roll it tightly and place it seam side down in a baking dish.
- 7
Add Marinara and Cheese
Repeat with remaining eggplant slices. Once all are assembled, pour marinara sauce over the top and sprinkle with shredded fresh mozzarella.
- 8
Bake
Preheat the oven to 375°F (190°C) and bake for 25-30 minutes, or until the cheese is bubbly and golden.
