Three Cheese Eggplant Rollatini (gf/vg) Recipe

Time1h

Serves4

parmesan, mozzarella, ricotta, basil pomodoro

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Ingredients

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1
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4 inch thick slices. Brush both sides with olive oil and season with salt and pepper. Place on a baking sheet and roast for 20-25 minutes until tender.
2
Make the Filling
In a bowl, combine ricotta, parmesan, mozzarella, and chopped basil. Mix well and season with salt and pepper to taste.
3
Assemble the Rollatini
Spread a thin layer of pomodoro sauce on the bottom of a baking dish. Take a slice of roasted eggplant, place a spoonful of the cheese mixture at one end, and roll it up. Place seam side down in the baking dish. Repeat with remaining eggplant slices and filling.
4
Top with Sauce and Cheese
Once all the rollatini are assembled, pour the remaining pomodoro sauce over the top and sprinkle with any leftover mozzarella and parmesan cheese.
5
Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
6
Serve
Let the rollatini cool for a few minutes before serving. Garnish with additional fresh basil if desired.