Eggplant Rolotini Recipe
Make Eggplant Rolotini Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese & Filling
Sauce
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted. Remove from heat and let cool.
- 3
Make the Filling
In a mixing bowl, combine ricotta cheese, mozzarella cheese, grated Parmesan cheese, cooked spinach, egg, salt, pepper, and Italian seasoning. Mix well until combined.
Assembly
- 4
Prepare the Eggplant Rolls
Preheat your oven to 375°F (190°C). Take each eggplant slice and place a spoonful of the cheese filling at one end. Roll the eggplant slice tightly and place seam side down in a baking dish.
Sauce Preparation
- 5
Make the Tomato Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add crushed tomatoes, basil, and sugar. Simmer for 10-15 minutes.
- 6
Combine with Rolls
Pour half of the tomato sauce over the rolled eggplants in the baking dish. Pour the remaining sauce on top.
Baking
- 7
Bake the Rolotini
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes until the eggplant is tender and the sauce is bubbly.
- 8
Serve
Remove from oven and let cool slightly. Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.