Eggplant Rollatini Recipe

Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture.

2. 2

   Make the Filling

   In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, fresh basil, salt, and black pepper until well combined.

3. 3

   Fry the Eggplant

   Rinse the eggplant slices to remove excess salt and pat them dry. Dredge each slice in flour and heat olive oil in a large pan over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

4. 4

   Assemble the Rollatini

   Take a fried eggplant slice, place a spoonful of the ricotta mixture at one end, and roll it up. Secure with a toothpick if necessary. Repeat with remaining slices.

5. 5

   Bake the Rollatini

   Preheat the oven to 375°F (190°C). Spread some tomato sauce on the bottom of a baking dish. Place the eggplant rollatini seam side down in the dish. Top with remaining tomato sauce and sprinkle with extra cheese if desired.

6. 6

   Cook

   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until heated through and bubbly.

7. 7

   Serve

   Remove from oven, let cool for a few minutes, and serve warm.