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Eggplant Rollatini Recipe

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This recipe for Eggplant Rollatini, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant cut lengthwise into 1/2 inch slices (about 8)
coarse salt and pepper
1 c. marinara sauce
1/2 c. part-skim ricotta
1/2 c. grated parmesean
1 large egg
1 garlic clove, minced
1 c. shredded part-skim mozzarella
crusty bread for serving

Directions:
Directions:
Season eggplant with salt and perpper. Arrange in a shallow 2-quart microwave-safe dish with a lid. Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
With spatula transfer eggplant slices from dish to a paper towel lined baking sheet, and arrange in a single layer. Blot dish dry and spread bottom with 1/4 cup marinara sauce, set aside. In a small bowl, mix together ricotta, parmesean, egg, garlic, 1/4 tsp. salt and pepper. Pat eggplant dry with paper towels. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, leaving a inch border on the wide end and a 1/4 inch border on either side. Starting at the wide end roll up slices arrange seem side down in a single layer in prepared dish. Top with remaining 1/4 c. marinara sauce. Cover dish and microwave on high until eggplant is very tender. 15-17 minutes. Sprinkle with mozzarella: microwave until cheese is melted, 2-3 minutes. Cool 5 minutes Serve rollatini with bread and if desired with more parmeseanŠ

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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