Eggplant Rollatini or authentically known as Involtini Di Melanzane are tender slices of roasted eggplants rolled up with ricotta, mozzarella and parmesan cheese and baked in fresh tomato sauce. A versatile Italian dish that can be served as an appetizer or as main course itself.
If you love eggplants, this will blow your mind and if you think you are not a fan of eggplants, I bet this recipe will change your opinion.
Here's how it's made:
Ingredients:
2 large eggplants
2 cups ricotta cheese
1 cup chopped fresh parsley
1 tablespoon dried oregano
1 cup mozzarella cheese
1/4 cup Parmesan cheese
1 egg
1 lemon zest.
1 teaspoon lemon juice
1 teaspoon olive oil
Salt and pepper
1 ½ cups marinara tomato sauce
Method:
Wash and trim away the tops and bottoms.
Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
Line a baking tray with parchment paper and arrange the eggplant slices.
Drizzle olive oil on each piece of eggplant.
Sprinkle oregano, salt and pepper.
Bake for 20 min at 180°C or until golden brown.
In a mixing bowl, add ricotta cheese, mozzarella and parmesan cheese. Keep aside some mozzarella cheese (approx. 4 tablespoons) to sprinkle on top at the end of the recipe.
Add one whole egg.
Add the parsley.
Add lemon juice and lemon zest
Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato marinara sauce.
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Place an eggplant slice on a flat surface and using a tablespoon, scoop out some of the mixture, place it on the eggplant slice and spread it evenly to totally cover.
Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
Top each piece with the remainder of mozzarella cheese.
Bake for 25 min at 200°C or until golden brown.
Once cooked, remove from oven and garnish with fresh basil leaves over rollatinis.
Cool ten minutes before serving.
Enjoy lovely people!
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