Eggplant Rollatini

ITALIAN·VEGSource

A classic Italian-American appetizer featuring tender eggplant rolled with a creamy ricotta filling and baked in tomato sauce.

Ingredients

10

Eggplant

1 whole

Fresh Ricotta

0.45 lb

Pecorino Cheese

¼ cup

Mozzarella Cheese

⅔ cup

Egg

0.25 whole

Fresh Parsley

A few leaves

1 cup

Salt

To taste

to taste

Black Pepper

1 pinch

Tomato Sauce

24 oz

Olive Oil

1 tsp

Instructions

1Prepare the Eggplant10m

Preheat Oven

Preheat the oven to 400°F (200°C).

Coat Baking Sheet

Coat a baking sheet with olive oil.

Slice Eggplant

Slice the ends off of the eggplant. Holding the eggplant vertically, cut thin lengthwise slices.

Bake Eggplant Slices

Place the eggplant slices onto the prepared baking sheet and bake in the oven for about 4 minutes.

Cool Eggplant

Remove from the oven and let cool off before rolling.

2Make the Cheese Filling10m

Combine Ingredients

In a bowl, mix the ricotta, pecorino cheese, 1/2 of the mozzarella, parsley, egg, black pepper, and salt.

3Assemble the Rollatini15m

Sauce the Pan

Spread a ladle of tomato sauce evenly on the bottom of a baking pan.

Fill and Roll

Once the eggplant has cooled off, place a spoonful of the cheese filling at the wider end of the eggplant slices and then roll the eggplant over itself.

Arrange in Pan

Place the eggplant roll with the loose end on the bottom of the pan so it does not unroll while baking. Continue these steps until the baking pan is full.

Top with Sauce

Cover the top of the eggplant rollatini’s with another layer of sauce.

4Bake the Rollatini35m

First Bake

Bake in the oven for 30 minutes.

Add Cheese

After 30 minutes, remove from the oven and sprinkle the rest of the mozzarella cheese on top.

Second Bake

Place back into the oven for about 5 minutes to let the cheese melt.

Serve

Remove from the oven and serve while still hot. Enjoy and cin cin!