Cheesy Eggplant Rolls (Print Version)
# Ingredients:
→ Stuffing and eggplant needs
01 -
2 big eggplants, sliced lengthwise into thin 1/4-inch pieces
02 -
1/2 cup parmesan, shredded (plus extra for sprinkling)
03 -
1 egg
04 -
1 cup ricotta cheese
05 -
1/4 teaspoon salt
06 -
1/2 teaspoon ground black pepper
07 -
3 tablespoons basil leaves, freshly chopped
08 -
2 cloves of garlic, finely chopped
→ Sauce and cheesy toppings
09 -
2 1/2 cups red marinara sauce
10 -
1/2 cup of grated mozzarella
11 -
Freshly chopped basil leaves
# Instructions:
01 -
Set your oven to 400°F to preheat.
02 -
Cut off the stems of the eggplants, then slice lengthwise into 1/4-inch slices. Lay slices out, sprinkle both sides with salt, and leave them for roughly 10 minutes to release moisture. Pat with a towel to dry and brush off extra salt.
03 -
Arrange eggplant slices on a greased baking tray and let them bake for about 10 minutes until they soften. Pull them out and let them cool off.
04 -
Stir ricotta, shredded parmesan, egg, salt, black pepper, garlic, and chopped basil together well in a bowl.
05 -
Layer half the marinara in the bottom of a baking dish. Spoon 1-2 tablespoons of the cheese mix onto an eggplant slice, roll it up, and place it in the sauce. Repeat until all slices are filled and rolled.
06 -
Pour the rest of the marinara over the rolled eggplants. Sprinkle mozzarella and a little parmesan on top.
07 -
Cover the dish with foil or a lid and bake for 30 minutes. Take the cover off and cook another 10 minutes for a nice finish. Serve while warm and enjoy every bite!
# Notes:
01 -
Salting the eggplants reduces moisture so your dish doesn’t turn watery.
02 -
To freeze, prep the rollatini as described but skip the baking. Wrap in plastic wrap first, then foil, and freeze for up to 2 months. Thaw fully before baking.
03 -
If reheating, set your oven to 350°F. Put the leftovers in an oven-safe dish, cover it, and warm for about 10-15 minutes.