• Alison Elliott

Eggplant Rollatini

Updated: Aug 1



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

6 Cloves garlic (minced)

1/3 c. Fresh basil (chopped)

1/2 tsp. Salt

1 tsp. Black pepper

3 c. Tomato basil sauce

3/4 c. Mozzarella cheese


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. In a medium size bowl, mix together the ricotta cheese, Parmesan cheese, egg, salt, pepper, garlic and basil. Coat the bottom of a lasagna pan with 1 cup tomato sauce. Lay a slice of eggplant in your hand and place a large scoop of the ricotta mixture on the eggplant. Roll the eggplant slice 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

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