• Alison Elliott

Eggplant Rollatini (Vegetarian)


Prep Time: 10 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 20 Minutes


Ingredients:

2 Large eggplants (sliced into 1/2 inch-thick slices (horizontally from top to bottom))

1 tbsp. Olive oil

1 c. Ricotta cheese

1/2 c. Parmesan cheese

1 Egg (organic free range)

6 Garlic cloves (minced)

1/3 c. Fresh basil (chopped)

1/2 tsp. Salt

1 tsp. Black pepper

3/4 c. Mozzarella cheese (shredded)

3 c. Homemade Tomato Basil Sauce (option to use jarred sauce)


Method:

Step 1) Preheat oven to 400 degrees. Coat a baking sheet with the olive oil. Lay the sliced eggplant in single layers onto the baking sheet. Bake for 15 minutes. Remove from the oven and let cool.


Step 2) In a medium size bowl, mix together the ricotta cheese, Parmesan cheese, egg, salt, pepper, garlic and basil.


Step 3) Make the Homemade Tomato Basil Sauce.


Step 4) Coat the bottom of a small 8x8 lasagna pan with 1 c. tomato basil sauce. Lay a slice of eggplant in your hand and place a large scoop (~1 tbsp.) of the ricotta mixture onto the eggplant. Roll the eggplant up and place it in the prepared lasagna pan. Continue this process until all of the slices are stuffed. Add the rest of the tomato sauce to the top of the eggplant and add the mozzarella cheese. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is light brown.


Serving Size: 6