EGGPLANT ROLLATINI Recipe

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.

Make the Filling

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

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.

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.

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.

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.

Serve

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