Eggplant Rollatini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large firm eggplant
kosher salt
olive oil
24 oz. ricotta cheese
2 eggs
2/3 c. Parmesan cheese grated
1 c. mozzarella cheese grated
1/2 t. salt
1/4 t. pepper
1 t. chopped basil
1 t. parsley chopped
4 c. marinara sauce, prefer homemade
more mozzarella cheese and parmesan cheese for top -about 1 c. total
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Directions: |
Directions:Cut top and bottom off the eggplant. Slice lengthwise 1/4" thick. Place slices on sheetpan lined with parchment paper. Salt heavily with kosher salt. Let stand for 30 min. to draw out bitterness. Rinse and pat dry. Spray fresh parchment paper with olive oil. Place the slices of the eggplant on the paper and wipe with more oil. Roast for 5 min. on each side in 400º oven. Let cool while making the filling.
Filling: in a medium bowl mix the eggs and beat slightly. Add the ricotta cheese, parmesan, mozzarella, basil, and parsley and mix with a wooden spoon. Add salt and pepper to taste. Put spoonful of cheese mixture on the wide end of the eggplant and roll. Prepare a 13x9" baking dish. Put 1 -2 c. of marinara sauce on bottom of the dish just to cover. Place the eggplant rolls seam side down. Add more sauce to the top of the rolls. Sprinkle with the added mozzarella and then the parmesan cheese. Sprinkle with salt and pepper. Bake at 350º for approximately 20 to 30 min until the cheese is bubbling. Le set 5 min before serving. |
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Number Of
Servings: |
Number Of
Servings:6 to 12 depending on what else you are serving |
Preparation
Time: |
Preparation
Time:1 hour total |
Personal
Notes: |
Personal
Notes: Serve with pasta and the rest of the homemade marinera sauce, garlic bread and ceaser salad.
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