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Elaine on 7.28.2011
Excellent! I was always afraid to try a rollatini recipe. I now get several requests for it. I really like that it isn’t fried.
Roasted Eggplant Rollatini
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Description
This is a bit lighter than most Eggplant Rollatini recipes, because the eggplant isn’t fried. I like using Marcella Hazan’s quick Tomato Sauce with Onion and Butter with this, because it’s super easy, but you can use whatever tomato sauce you prefer.
Ingredients
- 2 whole Medium Eggplant
- ¼ cups Olive Oil
- Salt And Pepper
- 2 cups Part-skim Ricotta Cheese
- 1 whole Egg, Beaten
- 1 cup Shredded Mozzarella Cheese
- ½ cups Grated Parmesan Cheese, Divided
- 2 cloves Garlic, Minced
- ¼ cups Fresh Basil, Chiffonade
- 2 cups Tomato Sauce
- 8 ounces, weight Fresh Mozzarella, Sliced Thin
Preparation
Adjust both oven racks to middle positions and preheat oven to 450ºF. Put two cooling racks on two rimmed baking sheets.
Cut off stem of each eggplant and slice lengthwise into 6 slices. Put the slices on the cooling racks, brush both sides with olive oil and sprinkle with salt and black pepper.
Roast eggplant for 8-10 minutes per side, remove from the oven, and then cover the pans with foil to allow the eggplant to continue to steam and soften for about 10 minutes.
Combine ricotta, egg, shredded mozzarella, ¼ cup Parmesan cheese, garlic, fresh basil, and salt and pepper to taste.
Spread half of the tomato sauce on the bottom of a 9 x 13 baking dish.
Evenly divide the ricotta filling over the eggplant slices and spread to cover completely. Starting with the narrower end, roll up each eggplant slice tightly.
Place eggplant seam side down in dish and top with remaining tomato sauce. Evenly place fresh mozzarella slices over the top and sprinkle with remaining ¼ cup of Parmesan cheese. Bake until golden, about 20 minutes.
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