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Eggplant Rollatini

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Eggplant Rollatini

A ricotta cheese filling rolled up in eggplant slices baked in a tomato sauce and topped with mozzarella.

Eggplant Rollatini recipe

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servings: 4

total time: 1 hour 30 minutes

recipe by: 

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


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Directions

  1. TOMATO SAUCE:
  2. 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.
  3. Reduce heat to medium-low. Cover the pot and simmer, occasionally stirring and breaking up the tomatoes, about 25 minutes.
  4. 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.
  5. ROLLATINI:
  6. Preheat the oven to 400°F.
  7. 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.
  8. Brush the olive oil on both sides of the eggplant slices then lightly season both sides with salt & pepper.
  9. Bake the eggplant in the preheated oven for about 10 minutes.
  10. Take the eggplant out of the oven and set aside.
  11. In a large mixing bowl stir together the ricotta, Parmesan, egg, 1/4 tsp salt, and 1/8 tsp pepper.
  12. 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.
  13. Spoon the remaining tomato sauce evenly over the rolled eggplant then sprinkle evenly with the shredded mozzarella cheese.
  14. Cover the baking dish with aluminum foil and bake in the preheated oven until bubbly, about 30 minutes.
  15. Take the rollatini out of the oven and remove the foil then let sit for about 10 minutes before serving.

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