BAKED EGGPLANT ROLLATINI

 This baked eggplant rollatini is one of the best Italian dishes that you should never miss! The eggplants are stuffed with ricotta, Parmesan cheese, and loads of fresh basil, then topped with rich tomato sauce and melty freshly grated cheese. Experience all the exciting flavors of this rollatini anytime with this easy recipe!

Ingredients

1 egg

2 large eggplants, sliced lengthwise (1/4” thick slices)

1/2 c. mozzarella cheese

1/2 c. Parmesan cheese, shredded

1 c. ricotta cheese

2 garlic cloves, minced

3 tbsp fresh basil, chopped

2 1/2 c. tomato sauce

fresh basil, chopped

1/4 tsp salt

1/2 tsp black pepper

How to make Baked Eggplant Rollatini

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: After removing the stems of the eggplants, slice the eggplants into 1/4-inch lengthwise hick slices. Sprinkle both sides with salt and set aside to “sweat” for 10 minutes. After 10 minutes, pat the eggplants dry using paper towels and wipe the excess salt.

Step 3: On a lightly greased pan, lay the eggplant. Place in the preheated oven and bake for about 10 minutes. Take the eggplants out of the oven when done and allow them to cool.

Step 4: In the meantime, place the ricotta cheese, Parmesan, egg, salt & pepper, minced garlic, and fresh basil in a bowl. Mix well.

Step 5: On the bottom of a casserole or baking dish, spread a thin layer of sauce. On the cooled eggplant, spoon about 1 to 2 tbsp of the ricotta filling. Roll the eggplant and place the baking dish with sauce. Do the same for the remaining eggplants.

Step 6: Over the eggplants, spoon 1 to 1 1/2 c of marinara sauce and sprinkle with mozzarella cheese. Using foil, cover the dish or use a lid. Place in the oven and bake for about 30 minutes. Then, remove the foil and continue to bake for another 10 minutes.

Notes:

To reheat, warm the eggplants for about 10 to 15 minutes at 350 degrees F oven.

To freeze, prep as instructed, but do not bake. Keep the rollatini in a sealed container and freeze. Before baking, thaw the rollatini.