Eggplant Rollatini

Eggplant rollatini is a delicious Italian dish where thin slices of eggplant are filled with a savory cheese and herb mixture, rolled up, and baked with tomato sauce and cheese.

Ingredients:

• 2 medium-sized eggplants
• Salt
• Olive oil (for brushing and sautéing)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish, optional)

Instructions:

1. Prepare the eggplant:
   • Slice the eggplants lengthwise into 1/4-inch thick slices.
   • Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This helps draw out excess moisture and reduces bitterness. Rinse the eggplant slices and pat them dry with paper towels.
2. Sauté the eggplant:
   • Preheat the oven to 375°F (190°C).
   • Heat a drizzle of olive oil in a large skillet over medium heat.
   • Working in batches, add the eggplant slices to the skillet and cook them for about 2-3 minutes on each side until they are lightly browned and softened. Transfer the cooked eggplant slices to a plate lined with paper towels to absorb any excess oil. Repeat until all the eggplant slices are cooked.
3. Make the filling:
   • In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, chopped parsley, and beaten egg. Stir well to combine all the ingredients.
4. Assemble the rollatini:
   • Take an eggplant slice and place about 1-2 tablespoons of the cheese filling on one end. Gently roll up the eggplant slice and place it seam-side down in a baking dish.
   • Repeat this process with the remaining eggplant slices and filling until you have filled all the slices.
5. Bake the rollatini:
   • Pour the marinara sauce over the eggplant rollatini, making sure they are well-covered.
   • Sprinkle extra grated Parmesan cheese on top of the sauce, followed by the shredded mozzarella cheese.
   • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
   • Allow the eggplant rollatini to cool slightly before serving.
   • Garnish with fresh basil leaves, if desired.
   • Serve the rollatini as a main dish with a side of salad or crusty bread.

Eggplant rollatini makes for a satisfying and flavorful vegetarian meal. The combination of the creamy cheese filling, tender eggplant, and tangy tomato sauce creates a delicious and comforting dish. Enjoy!