eggplant rollatini

How To Make eggplant rollatini

• 1

  Preheat the oven to 400ºF/200ºC and line a large baking sheet with parchment paper.
• 2

  Place the eggplant slices in a single layer and brush on a small amount of olive oil; season with ground sea salt.
• 3

  Transfer to the preheated oven and bake for 6 minutes. Remove from the heat and place them on a baking sheet to cool off.
• 4

  In a medium bowl, add Ricotta, Mozzarella, Parmesan, egg, parsley, Italian seasoning, lemon zest, ground sea salt and freshly ground black pepper. Stir well until blended; taste and adjust if necessary.
• 5

  In a 9 x 13-inch baking dish, add 2 cups marina sauce and spread it out evenly using a spatula; set aside.
• 6

  Spoon on 2 to 2 ½ tbsp. cheese mixture on eggplant slices and evenly spread it out leaving a small gap around the edges and more so at the ends. Take one end and roll the eggplant to the other.
• 7

  Place the rolls, seam side down, in the prepared baking dish and spoon a small amount of the remaining sauce on each roll.
• 8

  Transfer to the preheated oven and bake for 20 minutes.
• 9

  Remove from the heat and sprinkle on the remaining cup of Mozzarella cheese and the rest of Parmesan cheese.
• 10

  Return the baking dish to the oven; bake for 15 minutes or until the cheese is golden brown and bubbly.
• 11

  Remove from the heat and let it rest for 10 minutes.
• 12

  When it’s time to serve, sprinkle on some fresh chopped basil.
• 13

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/CxHHAn9YeRw
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