Eggplant Rollatini is a classic Italian dish made with thinly sliced and fried eggplant, stuffed with a rich ricotta cheese mixture, topped with marinara sauce and melted mozzarella cheese. Perfect for a hearty and satisfying meal.
Preparation time
30min
Cooking time
30min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 1 egg
- 2 eggplants
- 10 g fresh basil
- 2 cloves garlic
- 500 ml marinara sauce
- 200 g mozzarella cheese
- 60 ml olive oil
- 50 g parmesan cheese
- 450 g ricotta cheese
- 1 tsp salt
Directions
Step 1
Preheat the oven to 190°C (375°F).
Step 2
Slice the eggplants lengthwise into 0.5 cm thick slices and sprinkle with salt. Let them sit for 20 minutes to draw out moisture.
Step 3
Rinse the eggplant slices and pat dry with paper towels.
Step 4
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Step 5
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, minced garlic, salt, and black pepper.
Step 6
Spread a thin layer of marinara sauce in a baking dish.
Step 7
Place a spoonful of the ricotta mixture at one end of each eggplant slice and roll up. Place the rolls seam-side down in the baking dish.
Step 8
Pour the remaining marinara sauce over the eggplant rolls and sprinkle with shredded mozzarella.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Step 10
Garnish with chopped fresh basil before serving.