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Eggplant Rollatini

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Ingredients

  • 4 tablespoon olive oil
  • 2 large (3 pounds) eggplant; sliced lengthwise
  • kosher salt and pepper
  • 1-1/2 cup marinara sauce
  • 2 large egg
  • 15 ounces ricotta cheese
  • 2 teaspoon dried oregano
  • 2 cup mozzarella cheese
  • 1/2 cup parmesan; grated

Details

Preparation

Step 1

Heat oven to 450°F. Divide the oil between 2 rimmed baking sheets. Dividing
evenly, arrange the eggplant slices in a single layer on the baking sheets
and turn to coat in the oil; season with 1/2 teaspoon salt and 1/4
teaspoon pepper.

Bake the eggplant, rotating the baking sheets halfway through until soft
abd beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400°F.

Meanwhile, in the bottom of a 9x13 inch baking dish, spread 1/2 cup of the
marinara sauce. In a large bowl. whisk together the eggs, ricotta, oregano,
one cup of the mozarella and 1/4 teaspoon each salt and pepper.

Place about three tablespoons of the ricotta mixture on one end of a slice
of eggplant, roll it up, and transfer to the prepared baking dish. Repeat
with the remaining eggplant slices and ricotta mixture.

Top the eggplant rolls with the remaining cup of marinara sauce and the
remaining cup of mozzarella. Sprinkle with the Parmesan.

Bake until the cheese has melted and the sauce is bubbling, 20 to 25
minutes. Let cool for five minutes before serving.

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