Italian Eggplant Rollatini
Thinly sliced eggplant filled with a creamy ricotta and spinach mixture, rolled up and baked with a flavorful tomato sauce and melted mozzarella cheese. These elegant and delicious rollatini are perfect for an Italian night.
ingredients
- 1 large eggplant
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 egg
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for cooking
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Slice the eggplant lengthwise into thin strips. Sprinkle them with salt and place in a colander for 15 minutes to remove excess moisture. Rinse and pat dry.
- 3.
In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, basil, minced garlic, and egg. Season with salt and pepper. Mix well.
- 4.
Spoon the ricotta mixture onto each eggplant strip and roll tightly.
- 5.
In a baking dish, spread a thin layer of marinara sauce. Arrange the eggplant rolls in the dish, seam side down.
- 6.
Drizzle a little olive oil over the rolls, season with salt and pepper, and top with the remaining marinara sauce.
- 7.
Bake in the preheated oven for 25 minutes, until the eggplant is tender and the cheese is bubbly.
- 8.
Take the dish out of the oven and sprinkle shredded mozzarella cheese on top. Return to the oven and continue baking for another 5 minutes, or until the cheese melts and turns golden.
- 9.
Serve hot and garnish with fresh basil leaves if desired.
