Eggplant Rollatini Recipe
Ricotta, mozzarella, tomato sauce, herbs, breadcrumbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplant lengthwise into thin strips. Sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant
Brush the eggplant slices with olive oil and place on a baking sheet. Roast in the preheated oven for about 20 minutes until tender and slightly golden.
Prepare the Filling
In a bowl, mix the ricotta, half of the mozzarella, chopped fresh basil, salt, and pepper until well combined.
Assemble the Rollatini
Take a slice of roasted eggplant, place a spoonful of the ricotta mixture at one end, and roll it up. Repeat with the remaining eggplant slices and filling.
Prepare the Baking Dish
Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the eggplant rollatini seam-side down in the dish.
Add Sauce and Cheese
Top the rollatini with the remaining tomato sauce, sprinkle with breadcrumbs, and the rest of the mozzarella and Parmesan cheese.
Serve
Let cool for a few minutes before serving. Garnish with fresh basil if desired.