Eggplant Rollatini is a delicious Italian dish where thinly sliced, roasted eggplant is stuffed with a ricotta cheese mixture, rolled up, and baked in marinara sauce. Here’s a simple recipe for it:
Ingredients:
- 2 large eggplants, sliced lengthwise (about ¼ inch thick)
- 2 cups ricotta cheese
- 1 ½ cups mozzarella cheese, shredded (divided)
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- Fresh basil leaves, chopped (optional)
- Olive oil for brushing
- Salt and pepper to taste
Instructions:
1. Prepare the Eggplant:
- Preheat the oven to 400°F (200°C).
- Arrange the eggplant slices on a baking sheet and brush both sides with olive oil.
- Season with salt and pepper.
- Roast in the oven for about 15-20 minutes until soft but not too browned.
- Remove from the oven and let them cool.
2. Make the Ricotta Filling:
- In a bowl, mix the ricotta, 1 cup of mozzarella, Parmesan, egg, garlic, and a pinch of salt and pepper.
- Stir until well combined.
3. Assemble the Rollatini:
- Lower the oven temperature to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Take a slice of roasted eggplant, place a spoonful of the ricotta mixture on one end, and roll it up.
- Place the roll seam-side down in the dish.
- Repeat with the remaining eggplant and ricotta mixture.
4. Bake:
- Pour the remaining marinara sauce over the eggplant rolls.
- Sprinkle with the remaining ½ cup of mozzarella cheese.
- Cover with foil and bake for about 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
5. Serve:
- Garnish with fresh basil and serve warm.
Enjoy this comforting and cheesy dish as a main course or side!