EGGPLANT ROLLATINI RECIPE
INGREDIENTS:
For the Eggplant
2 large eggplants, sliced length wise into ½" to ¼" inch slices, 10 -12 slices (First cut 1" off the tops and botttoms and disCard)
SALT
PEPPER
OLIVE OIL
SALT
PEPPER
OLIVE OIL
For the Filling
1 CUP RICOTTA CHEESE
1/2 CUP MOZZARELLA, GRATED
2 EGGS
3 TBS. CUP FRESH BASIL, SLICED, PLUS MORE FOR GARNISH
1 TSP. SALT
1/2 TSP. PEPPER
1/4 CUP PARMIGIANO OR ROMANO CHEESE, GRATED
ZEST FROM 1 FRESH LEMON (OPTIONAL)
1 CUP RICOTTA CHEESE
1/2 CUP MOZZARELLA, GRATED
2 EGGS
3 TBS. CUP FRESH BASIL, SLICED, PLUS MORE FOR GARNISH
1 TSP. SALT
1/2 TSP. PEPPER
1/4 CUP PARMIGIANO OR ROMANO CHEESE, GRATED
ZEST FROM 1 FRESH LEMON (OPTIONAL)
THE FINAL STEP
1 1/2 CUP MARINARA SAUCE
8 OZ. MOZZARELLA, THINLY SLICED (ONE SLICE FOR EACH ROLLATINI)
OLIVE OIL
PREHEAT OVEN TO 425 DEGREES F
MEANWHILE IN A BOWL, COMBINE ALL THE INGREDIENTS FOR THE FILLING AND SET ASIDE.
SPREAD 1/2 CUP OF MARINARA ON BOTTOM OF A BAKING DISH (9" X 13") EVENLY.
TAKING ONE PIECE AT A TIME, ASSEMBLE BY PLACING AN EGGPLANT SLICE ON A WORK SURFACE.
SCOOP 2 TBS. OF THE RICOTTA FILLING AT ONE END CLOSE TO YOU. (THE WIDER END)
CAREFULLY ROLL EGGPLANT LENGTHWISE AND PLACE IN THE PREPARED BAKING DISH, SEAM SIDE DOWN.
CONTINUE WITH REMAINING EGGPLANTS AND FILLING.
EVENLY SPOON THE REMAINING MARINARA (1 CUP) OVER THE ROLLATINIS.
TOP WITH MOZZARELLA AND LIGHTLY DRIZZLE SOME OLIVE OIL OVER THE TOPS. BAKE 25 TO 30 MINUTES, UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.
REMOVE FROM OVEN, LET SET FOR 5 MINUTES. GARNISH WITH SOME FRESHLY CHOPPED BASIL (OPTIONAL). SERVE WITH ADDITIONAL GRATED PARMIGIANO OR ROMANO CHEESE, SOME ITALIAN BREAD OR BREADSTICKS AND ENJOY!
photo by a wonderful family member, frances.
1 1/2 CUP MARINARA SAUCE
8 OZ. MOZZARELLA, THINLY SLICED (ONE SLICE FOR EACH ROLLATINI)
OLIVE OIL
PREHEAT OVEN TO 425 DEGREES F
MEANWHILE IN A BOWL, COMBINE ALL THE INGREDIENTS FOR THE FILLING AND SET ASIDE.
SPREAD 1/2 CUP OF MARINARA ON BOTTOM OF A BAKING DISH (9" X 13") EVENLY.
TAKING ONE PIECE AT A TIME, ASSEMBLE BY PLACING AN EGGPLANT SLICE ON A WORK SURFACE.
SCOOP 2 TBS. OF THE RICOTTA FILLING AT ONE END CLOSE TO YOU. (THE WIDER END)
CAREFULLY ROLL EGGPLANT LENGTHWISE AND PLACE IN THE PREPARED BAKING DISH, SEAM SIDE DOWN.
CONTINUE WITH REMAINING EGGPLANTS AND FILLING.
EVENLY SPOON THE REMAINING MARINARA (1 CUP) OVER THE ROLLATINIS.
TOP WITH MOZZARELLA AND LIGHTLY DRIZZLE SOME OLIVE OIL OVER THE TOPS. BAKE 25 TO 30 MINUTES, UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.
REMOVE FROM OVEN, LET SET FOR 5 MINUTES. GARNISH WITH SOME FRESHLY CHOPPED BASIL (OPTIONAL). SERVE WITH ADDITIONAL GRATED PARMIGIANO OR ROMANO CHEESE, SOME ITALIAN BREAD OR BREADSTICKS AND ENJOY!
photo by a wonderful family member, frances.
