I love eggplant rollatini. Unfortunately no one else in my family does so whenever we order out food, I usually end up getting it because I never get to make it at home. Never mind that I sometimes get a skin reaction to the eggplant (I have a slight allergy to it), but I could eat this dish as a main course any day instead of chicken or some other meat dish.
I’ve seen recipes for eggplant rollatini using either grilled or fried eggplant (like eggplant parmigiana), but I’ve decided to use the grilled version here because it is not as oily as the fried one. It is time consuming to make this dish but it’s worth it. It is usually served as an appetizer, although it can fill you up quickly because of the cheese filling, but, as I said previously, you can also serve it as a main dish.
Serves 6 to 8 people
Ingredients
2 eggplants (about 1 pound)
1 cup grated Mozzarella cheese
1 cup Ricotta cheese
1/3 cup Parmesan cheese
1/4 cup flat Italian parsley, finely chopped
1 egg
1 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. oregano
1/4 tsp. black pepper
- Preheat broiler.
- Spray sheet pan with nonstick cooking spray.
- Peel and slice eggplant lengthwise into long thin slices.
- Brush each slice of eggplant with olive oil on one side; place slices on sheet pan, oil side up.
- Broil eggplant about 4 minutes until lightly brown. Turn each slice and brush the other side with olive oil. Broil second side about 4 minutes. Set eggplant slices aside.
- In a bowl, combine Parmesan and ricotta cheeses, egg, lemon juice, garlic, oregano, parsley and pepper. Mix well.
- Spread each slice of eggplant with cheese filling. Roll up eggplant from narrow end to form rollatini.
- Spread a thin layer of tomato sauce in the bottom of a baking pan. Line up rolls in a single layer in baking pan.
- Spread a thin layer of sauce over the rolls. Sprinkle mozzarella cheese over the top of the sauce.
- Bake about 25 minutes at 350°. Sprinkle with chopped parsley if desired before serving.
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