Eggplant Rollatini Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Preheat the oven to 400°F (200°C). Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Roast the Eggplant

   Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly browned.

3. 3

   Make the Filling

   In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, fresh basil, garlic powder, salt, and black pepper. Mix until well combined.

4. 4

   Assemble the Rollatini

   Spread a thin layer of pomodoro sauce on the bottom of a baking dish. Take a roasted eggplant slice, place a spoonful of the cheese filling at one end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with remaining slices.

5. 5

   Top with Sauce and Cheese

   Once all the rollatini are in the dish, pour the remaining pomodoro sauce over the top. Sprinkle with the remaining mozzarella cheese.

6. 6

   Bake

   Cover the dish with foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

7. 7

   Serve

   Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh basil if desired.