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This Eggplant Rollatini recipe features tender slices of roasted eggplant rolled with creamy ricotta, basil, and parmesan, then baked in a fresh marinara sauce and topped with melty mozzarella.
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes.
Cook Time: 30 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 medium size eggplants | |
| 2 1/2 cup marinara sauce | |
| 1 cup Ricotta Cheese | |
| 1 cup Mozzarella cheese | |
| 1/2 cup Parmesan | |
| 1 egg | |
| 2 garlic cloves sliceed thin | |
| salt and pepepr to taste | |
| Few basil leaves sliced thin | |
| 4 tablespoons olive oil |
Preparation
1
Prepare the Eggplant
Slice the eggplant lengthwise into ¼-inch thick slices. Lightly salt both sides and place them on paper towels. Let sit for 15–20 minutes to draw out moisture. Rinse and pat dry thoroughly.
Slice the eggplant lengthwise into ¼-inch thick slices. Lightly salt both sides and place them on paper towels. Let sit for 15–20 minutes to draw out moisture. Rinse and pat dry thoroughly.
2
Roast the Eggplant
Preheat your oven to 400°F (200°C). Arrange the slices on a baking sheet and lightly brush with olive oil. Roast for 10–12 minutes, flipping halfway, until pliable but not too soft. Set aside to cool slightly.
Preheat your oven to 400°F (200°C). Arrange the slices on a baking sheet and lightly brush with olive oil. Roast for 10–12 minutes, flipping halfway, until pliable but not too soft. Set aside to cool slightly.
3
Make the Ricotta Filling
In a bowl, mix ricotta, egg, grated parmesan, chopped basil, minced garlic, salt, and pepper. Stir until smooth and well combined.
In a bowl, mix ricotta, egg, grated parmesan, chopped basil, minced garlic, salt, and pepper. Stir until smooth and well combined.
4
Assemble the Rollatini
Spread a spoonful of the ricotta mixture onto each eggplant slice. Roll each slice from the short end to form a tight roll. Spread a layer of marinara sauce in a baking dish and arrange the rolls seam-side down.
Spread a spoonful of the ricotta mixture onto each eggplant slice. Roll each slice from the short end to form a tight roll. Spread a layer of marinara sauce in a baking dish and arrange the rolls seam-side down.
5
Top & Bake
Pour the rest of the marinara sauce over the top. Sprinkle with shredded mozzarella and a bit of extra parmesan. Bake at 375°F (190°C) for 30–35 minutes, until bubbly and golden.
Pour the rest of the marinara sauce over the top. Sprinkle with shredded mozzarella and a bit of extra parmesan. Bake at 375°F (190°C) for 30–35 minutes, until bubbly and golden.