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Classic Eggplant Rollatini
Traditional dish · Italian-American
Thinly sliced eggplant, lightly fried or baked, then rolled around a creamy ricotta cheese filling, baked in marinara sauce, and topped with mozzarella.
Ingredients
- Eggplant2 large
- Ricotta cheese15 oz
- Parmesan cheese, grated1/2 cup
- Egg, beaten1
- Fresh parsley, chopped1/4 cup
- Garlic, minced2 cloves
- Saltto taste
- Black pepperto taste
- Marinara sauce24 oz
- Mozzarella cheese, shredded1 cup
- Olive oilfor frying
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Slice eggplants lengthwise into 1/4-inch thick strips. Salt and let sit for 15 minutes to draw out moisture, then pat dry.
- 3
Lightly fry or bake eggplant strips until tender and lightly golden.
- 4
In a bowl, combine ricotta cheese, grated Parmesan, beaten egg, chopped parsley, minced garlic, salt, and pepper. Mix well.
- 5
Spread a thin layer of marinara sauce in the bottom of a baking dish.
- 6
Spread about 1-2 tablespoons of the ricotta mixture onto each eggplant strip. Roll up each strip.
- 7
Arrange the rolled eggplants seam-side down in the baking dish over the sauce.
- 8
Pour the remaining marinara sauce over the eggplant rolls.
- 9
Top with shredded mozzarella cheese.
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
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