Irresistible Eggplant Rollatini - Involtini di Melanzane
This eggplant rollatini goes well with a mixed green salad, a crusty bread, garlic knots, or a bitter green side.
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Ingredients
For the Eggplant:
- 2 eggplants large
- 3 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup ricotta cheese whole milk
- ¾ cup mozzarella cheese shredded
- ⅓ cup Pecorino Romano (or Parmesan) grated
- ½ cup parsley fresh, chopped
- Salt and pepper to taste
For the Sauce:
- 3 tablespoons olive oil
- ½ onion medium, finely chopped
- 1 garlic clove minced
- 2 cup tomatoes crushed
- 1 teaspoon oregano
- 3 tablespoons basil fresh, chopped
- Salt and pepper to taste
Instructions
Eggplant Slices
- Slice each eggplant lengthwise into ¼ -inch thick slices using a sharp knife or mandolin slicer.2 eggplants
- Preheat oven to 400°F (200°C).
- Line 2 baking sheet with parchment paper. Brush the parchment with oil.
- Arrange the sliced eggplant on a baking sheet.
- Brush the slices with the oil and season with salt and pepper.3 tablespoons olive oil, Salt and pepper to taste
- Flip the eggplants and oil the other side. Sprinkle with salt and pepper.
- Place eggplant sheets in the oven and cook for 30-35 minutes. Flipping and rotating the sheets every 8-minutes.
Cheese Filling
- In a bowl, mix together the filling ingredients.1 cup ricotta cheese, ¾ cup mozzarella cheese, ⅓ cup Pecorino Romano (or Parmesan), ½ cup parsley, Salt and pepper to taste
Marinara Sauce
- In a saucepan, heat the olive oil over medium heat until shimmering.3 tablespoons olive oil
- Add the onions, and cook until translucent and soft, about 3-5 minutes.½ onion
- Add the minced garlic, and continue to cook until fragrant, another minute or two.1 garlic clove
- Add the crushed tomatoes, oregano, salt, pepper and cook in medium-low heat. Let it simmer until thickened for 8 to 10 minutes.2 cup tomatoes, 1 teaspoon oregano, Salt and pepper to taste
Assembly and Final Baking
- Prepare the baking dish. Drizzle the baking dish with olive oil and spoon half of the marinara sauce on the bottom.
- Spoon a heaping tablespoon of filling onto the eggplant slice, and spread with a knife or a small offset spatula.
- Roll the eggplants and nest the little bundles seam side down in the red sauce.
- Spoon the rest of the sauce over the rollatini, cover the casserole dish with foil, and bake at 375°F (190°C) for 20-30 minutes.
- Garnish with fresh basil leaves and serve.3 tablespoons basil
