Eggplant Rollatini (gf) Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplant lengthwise into thin strips. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Make the Sauce

   In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the San Marzano tomatoes, salt, and pepper. Simmer for 15 minutes. Stir in fresh basil.

3. 3

   Prepare the Filling

   In a bowl, mix ricotta cheese, half of the mozzarella, salt, and pepper. Set aside.

4. 4

   Cook the Eggplant

   Heat olive oil in a skillet over medium heat. Dip each eggplant slice in egg wash, then fry until golden brown on both sides. Drain on paper towels.

5. 5

   Assemble the Rollatini

   On each eggplant slice, place a spoonful of the ricotta mixture and roll it up. Place seam side down in a baking dish.

6. 6

   Bake

   Preheat the oven to 375°F (190°C). Pour the tomato sauce over the rollatini and sprinkle with the remaining mozzarella. Bake for 25-30 minutes until heated through and bubbly.

7. 7

   Serve

   Let cool slightly before serving. Garnish with fresh basil if desired.