Eggplant Rollatini
This baked eggplant rollatini is easy to make and deliciously comforting. You won’t be able to resist the ricotta and basil-stuffed eggplant rolls! Watch the video below to see how I make this in my kitchen.
Ingredients
- 1 largeeggplant
- 2 tablespoonsolive oil
- 1 cupricotta cheese
- ½ cup1 tablespoon parmesan cheese (divided)
- 1 largeegg
- 3 clovesgarlic (minced)
- 2 tablespoonsbasil (chopped)
- ½ teaspoonsalt
- ½ teaspoonpepper
- 2 cupstomato sauce
- 1 cupmozzarella cheese
Directions
- 1
Preheat the oven to 200C/400F.
- 2
Slice the eggplants into 1⁄4-inch slices and sprinkle both sides with salt. Let it sit for several minutes to release extra moisture.
- 3
Line a large pan with parchment paper and spread the eggplant on it. Drizzle with olive oil and bake for 10 minutes. Remove it from the oven and let it cool completely.
- 4
In a large mixing bowl, combine the ricotta cheese, parmesan cheese, egg, garlic, fresh basil, salt, and pepper.
- 5
Lightly grease a 9 x 13-inch baking dish. Add a thin layer of tomato sauce. To a single slice of eggplant, add a small spoonful of the cheese mixture to one side of it and roll it up tightly. Repeat the process until all the eggplant is rolled up.
- 6
Spoon the remaining tomato sauce over the eggplant rolls and top with mozzarella cheese and a tablespoon of parmesan cheese.
- 7
Cover the baking dish with tin foil and bake for 20 minutes before removing the foil and cooking uncovered for another 10 minutes or until the cheese is golden.