EGGPLANT ROLLATINI & PASTA Recipe
By demand, your choice of pasta served with our crispy fried eggplant filled with ricotta cheese.
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Ingredients
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Eggplant Rollatini
Method
Preparation
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly salt the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Make the Filling
In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan cheese, egg, basil, salt, and black pepper until well combined.
Roll the Eggplant
Take a fried eggplant slice, place a spoonful of the filling at one end, and roll it up tightly. Secure with a toothpick if necessary.
Cook the Pasta
In a pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Assemble the Dish
Spread marinara sauce on the bottom of a baking dish. Place the eggplant rollatini seam-side down on top of the sauce. Top with remaining mozzarella and more marinara sauce.
Bake
Preheat the oven to 375°F (190°C). Bake the assembled rollatini for about 25-30 minutes, or until bubbly and golden.
Serve
Serve the eggplant rollatini over a bed of pasta, garnished with fresh parsley.
