Cheesy Baked Eggplant Rolls (Print Version)
# Ingredients:
→ Eggplant and filling ingredients
01 -
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
02 -
1 cup ricotta cheese
03 -
1/2 cup parmesan cheese, shredded, plus additional for dusting
04 -
1 egg
05 -
2 garlic cloves, minced
06 -
3 tablespoons fresh basil, chopped
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Topping and sauce
09 -
2 1/2 cups marinara sauce
10 -
1/2 cup mozzarella cheese
11 -
Fresh basil, chopped
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Remove the stems from the eggplants and cut lengthwise into 1/4-inch thick slices. Salt both sides of each slice and let sit for 10 minutes to sweat. Pat dry with a paper towel and wipe off the remaining salt to remove excess moisture.
03 -
Place eggplant slices on a lightly greased baking sheet and bake for 10 minutes until softened. Remove from oven and let cool.
04 -
In a mixing bowl, combine ricotta cheese, parmesan cheese, egg, salt, black pepper, minced garlic, and chopped fresh basil. Mix thoroughly.
05 -
Spread half of the marinara sauce on the bottom of a casserole or baking dish. Place 1-2 tablespoons of ricotta filling on each cooled eggplant slice, roll it up, and lay seam-side down in the dish with marinara sauce. Repeat with remaining eggplant slices.
06 -
Spoon the remaining marinara sauce over the stuffed eggplants. Sprinkle with mozzarella cheese and a light dusting of parmesan.
07 -
Cover the dish with foil or a lid and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Serve warm and enjoy.
# Notes:
01 -
Sweating the eggplant with salt removes excess moisture, preventing a watery dish.
02 -
To freeze, prepare the rollatini as directed but do not bake. Wrap tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw completely before baking.
03 -
For reheating, preheat the oven to 350°F, place rollatini in an oven-safe dish, cover with foil, and warm for 10-15 minutes.