Homemade Eggplant Rollatini
Ingredients:
For the Eggplant:
2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
Olive oil, for brushing
Salt and pepper, to taste
For the Cheese Filling:
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 large egg
2 tablespoons fresh basil or parsley, finely chopped
1/2 teaspoon garlic powder
Salt and pepper, to taste
For Assembly:
2 cups marinara or homemade tomato sauce
1 cup shredded mozzarella cheese (for topping)
Fresh basil or parsley, for garnish
Instructions:
Prepare the Eggplant:
Preheat oven to 400°F (200°C).
Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry.
Brush both sides of slices lightly with olive oil and lay them on a baking sheet.
Roast for 15–20 minutes, flipping once, until tender and pliable. Let cool slightly.
Make the Cheese Filling:
In a bowl, combine ricotta, Parmesan, mozzarella, egg, herbs, garlic powder, salt, and pepper. Mix until creamy and smooth.
Assemble the Rollatini:
Spread a few spoonfuls of marinara sauce in the bottom of a white oval ceramic baking dish.
Place a spoonful of cheese filling at one end of each eggplant slice, then roll up gently.
Arrange the rolls seam-side down in the baking dish.
Top and Bake:
Spoon the remaining marinara sauce over the rolls.
Sprinkle generously with mozzarella cheese.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and cheese is golden and slightly spilling over the sides.
Finish and Serve:
Garnish with fresh chopped basil or parsley.
Serve warm, slightly messy and rustic, just like homemade should be!
Would you also like a simple homemade marinara recipe to make it extra special? 🍅✨