Eggplant Rollatini
A comforting Italian dish featuring thinly sliced eggplants rolled around a delightful cheese filling and smothered in marinara sauce, perfect for gatherings or family dinners.
Ingredients
Eggplant Preparation
- 2 large large eggplants Sliced lengthwise
Cheese Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Split into two portions
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
Marinara Sauce
- 2 cups marinara sauce For layering and topping
Garnish
- Fresh basil For garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips. Sprinkle them with salt and let sit for about 15 minutes to draw out moisture, then pat dry.
- In a mixing bowl, combine the ricotta cheese, egg, half of the mozzarella, Parmesan cheese, garlic powder, and season with salt and pepper.
Assembly
- On each eggplant slice, spread a spoonful of the cheese mixture, then roll it up tightly.
- Pour some marinara sauce into a baking dish and place the rolled eggplant seam side down.
- Top the rolls with the remaining marinara sauce and mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. After this, remove the foil and bake for an additional 15 minutes, or until it turns golden and bubbly.
- If desired, garnish with fresh basil and serve hot!
Notes
Eggplant Rollatini can be served in a pool of marinara sauce, topped with freshly grated Parmesan and basil. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2 months. Reheat at 350°F (175°C) until heated through.