Eggplant Rollatini

By ctaubenheim

Ingredients

• 2 Eggplants
• Salt
• Extra virgin olive oil
• 2 C. marinara sauce
• Filling:
• 2 Eggs, beaten
• 1 C. part-skim ricotta cheese
• 1/2 C shredded mozzarella &
• more for later
• 3 Tbsp grated Parmesan
• 2 Tbsp basil pesto
• 1 C. chopped fresh parsley

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Slice eggplant length-wise into 1/4 inch thin slices (earliest on mandolin slicer). You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-sharp for another use)

Step 2

Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.

Step 3

Heat oven to 375. Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook). Remove from oven and set aside briefly to cool. (Leave oven on for rollatini)

Step 4

Meanwhile, prepare the filing. In a bowl, add eggs, ricotta, mozzarella, grated parmesan, basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender. Remove from oven and let sit for 10 minutes or so before serving.

Step 5

Prepare ahead & freezing: You can prepare eggplant rollatini in advane and freeze it before baking. Or you can fully bake it and freeze any leftovers. When ready to use, simply reheat froze rollatini, covered in oven at 350.

Step 6

Variation: Add 1 pkg of frozen spinach that has been thawed nd very well drained (don't want added water to mixture) to cheese mixture for more heft.

Step 7

Nutrition (2 rollatini): Cal 193; Carb 17g; Protein 12.9g; Fat 9..2g; Sat Fat 3.5g; Potassium 754.7mg; Fiber 6.2g; Calcium 267.3g; Iron 2.2mg