Introduction

Here’s a recipe for Eggplant Rollatini, a classic Italian dish featuring tender eggplant slices filled with a creamy ricotta mixture, topped with marinara sauce and melted cheese:

Ingredients (Serves 4-6):

For the Eggplant:

• 2 large eggplants
• 1 tsp salt (for sweating the eggplant)
• 1 cup (120 g) all-purpose flour (optional, for dredging)
• 3 eggs, beaten (optional, for dredging)
• 1 cup (240 ml) olive oil (for frying) or cooking spray (for baking)

For the Filling:

• 1 1/2 cups (375 g) ricotta cheese
• 1 cup (100 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

For Assembly:

• 2 cups (480 ml) marinara sauce
• 1 cup (100 g) shredded mozzarella cheese
• 1/4 cup (25 g) grated Parmesan cheese
• Fresh basil, for garnish

 

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