Eggplant Rollantini Recipe
Make Eggplant Rollantini Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle salt on both sides and let them sit for about 15 minutes to draw out moisture. Pat dry with a paper towel.
- 2
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches and cook until they are tender and lightly browned, about 3-4 minutes per side. Remove from heat and set aside.
- 3
Prepare the Filling
In a bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, and chopped fresh basil. Season with salt and black pepper to taste.
- 4
Assemble the Rollatini
Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one eggplant slice, place a spoonful of the ricotta mixture at one end, roll it up tightly, and place seam-side down in the dish. Repeat with remaining slices.
- 5
Add Sauce and Cheese
Once all rollatini are in the baking dish, cover them with the remaining marinara sauce. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- 6
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- 7
Serve
Allow to cool for a few minutes before serving. Garnish with extra fresh basil if desired.