Indulge in the rich and savory flavors of Italian cuisine with this Baked Eggplant Rollatini recipe that will surely satisfy your taste buds. Stuffed with a delicious blend of ricotta, Parmesan cheese, and fresh basil, these eggplant rolls are topped with a tomato sauce and melty cheese, creating a mouth-watering dish that you’ll love!
Ingredients:
- 1 egg
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1/2 cup mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 cup ricotta cheese
- 2 garlic cloves, minced
- 3 tbsp fresh basil, chopped
- 2 1/2 cups tomato sauce
- fresh basil, chopped
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat the oven to 400°F.
- Slice the eggplants into 1/4-inch thick slices, sprinkle with salt, and set aside for 10 minutes to “sweat”. Pat dry with paper towels and wipe off excess salt.
- Place the eggplant slices on a lightly greased pan and bake for 10 minutes. Remove from the oven and allow to cool.
- In a bowl, mix ricotta cheese, Parmesan, egg, minced garlic, fresh basil, salt, and pepper.
- Spread a thin layer of tomato sauce on the bottom of a casserole or baking dish. Spoon 1 to 2 tbsp of the ricotta filling onto each cooled eggplant slice, then roll them up and place them in the baking dish with the sauce. Repeat for remaining eggplants.
- Spoon 1 to 1 1/2 cups of tomato sauce over the eggplants, then sprinkle with mozzarella cheese. Cover with foil or a lid and bake for 30 minutes. Remove the foil and bake for another 10 minutes.
- Serve hot and enjoy!
Notes:
- To reheat, warm the eggplants for 10-15 minutes at 350°F.
- To freeze, prep as instructed but do not bake. Keep the rollatini in a sealed container and freeze. Thaw before baking.
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