Eggplant Rollatini Recipe
Stuffed w/ eggplant, red peppers, leeks, basil, parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffing and Sauce
Method
Preparation and Cooking
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Roast the Eggplant
Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through until tender and lightly browned.
- 3
Make the Filling
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and leeks, sautéing until softened. Add the diced red bell pepper and cook until tender. Stir in the chopped basil, salt, and pepper. Remove from heat and mix in half of the grated parmesan.
- 4
Assemble the Rollatini
Spread a thin layer of tomato sauce on the bottom of a baking dish. Take a roasted eggplant slice, place a spoonful of filling on one end, and roll it tightly. Place seam side down in the baking dish. Repeat until all eggplant slices are filled.
- 5
Top and Bake
Pour the remaining tomato sauce over the eggplant rollatini and sprinkle the remaining parmesan cheese on top. Bake in the oven for 25-30 minutes until heated through and golden on top.
