Eggplant Rollatini Recipe

Eggplant Rollatini Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Bread the Eggplant

   Preheat the oven to 375°F (190°C). Dredge each eggplant slice in flour, dip in beaten egg, and coat with breadcrumbs. Arrange on a baking sheet and brush with olive oil. Bake for 20-25 minutes until golden brown.

3. 3

   Prepare the Filling

   In a bowl, mix together ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, salt, black pepper, and chopped basil until well combined.

4. 4

   Assemble the Rollatini

   Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each eggplant slice, place a spoonful of the ricotta mixture on one end, and roll it up. Place seam side down in the baking dish.

5. 5

   Add Sauce and Cheese

   Once all the rollatini are in the dish, pour the remaining marinara sauce over them and sprinkle the rest of the shredded mozzarella on top.

6. 6

   Bake

   Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.

7. 7

   Serve

   Let it cool for a few minutes before serving. Garnish with fresh basil if desired.