Eggplant Rollatini Recipe
ricotta stuffed rollatini, fresh mozzarella, pomodoro sauce, parmigiano, herbs
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Ingredients
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Vegetables
Cheese Filling
Sauce
Topping
Method
Preparation
- 1
Prepare the Eggplant
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.
- 2
Make the Cheese Filling
In a bowl, combine ricotta cheese, 0.5 cups of Parmesan cheese, egg, chopped fresh basil, salt, and black pepper. Mix well until fully combined.
- 3
Prepare the Pomodoro Sauce
If using store-bought pomodoro sauce, skip this step. For homemade, simmer crushed tomatoes with garlic, olive oil, and fresh herbs for about 30 minutes.
Cooking
- 4
Cook the Eggplant
Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly browned.
- 5
Assemble the Rollatini
Take a slice of roasted eggplant, place about 2 tablespoons of the cheese filling at one end, and roll it up tightly. Place the rollatini seam side down in a baking dish. Repeat until all eggplant slices and filling are used.
- 6
Add Sauce and Cheese
Pour the pomodoro sauce over the rollatini in the baking dish. Sprinkle the remaining 0.5 cups of Parmesan cheese and 1 cup of fresh mozzarella cheese on top.
Baking
- 7
Bake the Rollatini
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and lightly browned.
- 8
Garnish and Serve
Remove from the oven, let it cool slightly, and garnish with fresh basil leaves before serving.