Name: Pane e Vinos ROLLATINI DI MELANZANE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium Eggplants; 1 cup Ricotta cheese; 2 cups San Marzano tomato sauce; 1 cup Mozzarella cheese; 1 cup Parmesan cheese; 1 tbs Fresh basil; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper

PINOT NOIR farmstead ' long meadow ranch '

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baked eggplant slices, stuffed & rolled with fresh ricotta cheese, san marzano tomato sauce

Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Brush the eggplant slices with olive oil and place them on a baking sheet. Bake in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly golden.

Cook the Eggplant

In a mixing bowl, combine ricotta cheese, chopped fresh basil, salt, and black pepper. Mix until well combined.

Make the Filling

Spread a thin layer of San Marzano tomato sauce on the bottom of a baking dish. Take a baked eggplant slice, place a spoonful of the ricotta mixture at one end, and roll it up. Place seam-side down in the baking dish. Repeat with the remaining eggplant slices.

Assemble the Rollatini

Pour the remaining San Marzano tomato sauce over the rolled eggplants. Sprinkle mozzarella and Parmesan cheese on top. Bake in the oven for an additional 25 minutes or until the cheese is bubbly and golden.

Top and Bake

Let cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Serve

Eggplants

Ricotta cheese

San Marzano tomato sauce

Mozzarella cheese

Parmesan cheese

Fresh basil

Olive oil

Salt

Black pepper

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Make ROLLATINI DI MELANZANE Recipe in just 1h . baked eggplant slices, stuffed & rolled with fresh ricotta cheese, san marzano tomato sauce

Rollatini Di Melanzane Recipe

Ingredients