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Spicy Sicilian Eggplant Rollatini
85% authentic · Sicilian-Italian
A Sicilian twist featuring a filling with pine nuts and raisins, a touch of spice from red pepper flakes, and a richer tomato sauce.
Ingredients
- Eggplant2 large
- Ricotta cheese15 oz
- Parmesan cheese, grated1/4 cup
- Provolone cheese, shredded1/2 cup
- Egg, beaten1
- Golden raisins2 tbsp
- Pine nuts, toasted2 tbsp
- Red pepper flakes1/4 tsp
- Fresh mint, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Crushed tomatoes28 oz
- Garlic, minced2 cloves
- 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, then pat dry.
- 3
Fry eggplant strips until golden brown and tender.
- 4
In a bowl, combine ricotta, Parmesan, provolone, beaten egg, raisins, pine nuts, red pepper flakes, mint, salt, and pepper. Mix well.
- 5
In a saucepan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
- 6
Spread a layer of the tomato sauce in a baking dish.
- 7
Spread ricotta mixture onto eggplant strips and roll them up.
- 8
Arrange rolls seam-side down in the baking dish. Pour remaining sauce over the top.
- 9
Bake for 25-30 minutes, until bubbly and heated through.
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