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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle with salt and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Bake for 20 minutes or until tender and slightly golden. Remove from oven and let cool.
- 3
Prepare the Filling
In a bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, fresh basil, egg, salt, and black pepper. Mix until well blended.
- 4
Assemble the Rollatini
Spread a layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take one slice of eggplant, place a generous tablespoon of filling on one end, and roll it up. Place seam-side down in the baking dish. Repeat with remaining eggplant slices.
- 5
Top with Sauce and Cheese
Once all the rollatini are in the baking dish, pour the remaining marinara sauce over the top. Sprinkle with the remaining mozzarella and Parmesan cheese.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 7
Serve
Let the rollatini cool for a few minutes before serving. Garnish with additional fresh basil if desired.
