Eggplant Rollatini
A ricotta cheese filling rolled up in eggplant slices baked in a tomato sauce and topped with mozzarella.
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servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- TOMATO SAUCE:
- 1 TBSP olive oil
- 2 pounds Roma tomatoes, chopped
- 1/2 yellow onion, diced
- 1 medium garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- salt & pepper
- ROLLATINI:
- 2 large eggplant
- 1 TBSP olive oil
- salt & pepper
- 10 ounces whole milk ricotta cheese
- 1 ounce freshly grated Parmesan cheese
- 1 large egg, beaten
- 4 ounces mozzarella cheese, shredded
Directions
- TOMATO SAUCE:
- Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the tomatoes, onion, and garlic. Break up the tomatoes as they cook and the liquid in the pot is boiling rapidly, about 8 minutes.
- Reduce heat to medium-low. Cover the pot and simmer, occasionally stirring and breaking up the tomatoes, about 25 minutes.
- Stir in the oregano, basil, crushed red pepper, and 1/2 tsp salt. Take off the heat and season with additional salt & pepper if necessary then set the sauce aside.
- ROLLATINI:
- Preheat the oven to 400°F.
- Cut off the ends of the eggplants then slice lengthwise into 1/4-inch thick slices and lay the slices onto two baking sheets lined with parchment paper.
- Brush the olive oil on both sides of the eggplant slices then lightly season both sides with salt & pepper.
- Bake the eggplant in the preheated oven for about 10 minutes.
- Take the eggplant out of the oven and set aside.
- In a large mixing bowl stir together the ricotta, Parmesan, egg, 1/4 tsp salt, and 1/8 tsp pepper.
- Spread some of the tomato sauce in the bottom of a 9x13-inch baking dish. When the eggplant is cool enough to touch scoop roughly 2 TBSP of the ricotta filling onto the end of each eggplant slice then roll them up and place them seam-side down in the baking dish.
- Spoon the remaining tomato sauce evenly over the rolled eggplant then sprinkle evenly with the shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven until bubbly, about 30 minutes.
- Take the rollatini out of the oven and remove the foil then let sit for about 10 minutes before serving.
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