Eggplant Rollatini
Instructions:
- Prepare the Eggplant:
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Lay the slices on a baking sheet or colander, sprinkle with salt, and let them sit for 20-30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Cook the Eggplant:
- For frying: Dredge the eggplant slices in flour, dip them in beaten eggs, and fry in olive oil over medium heat until golden (2-3 minutes per side). Drain on paper towels.
- For baking: Brush or spray both sides of the eggplant slices with olive oil. Lay them on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until tender.
- Prepare the Filling:
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, oregano, garlic powder, salt, and pepper until well combined.
- Assemble the Rollatini:
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place a dollop of filling (about 2 tbsp) onto one end of each eggplant slice and roll tightly. Lay the rolls seam-side down in the dish.
- Top and Bake:
- Pour the remaining marinara sauce over the rolls. Sprinkle with mozzarella and Parmesan cheese.
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Garnish with fresh basil and serve hot with a side of garlic bread or salad.
Tips for Success:
- Prevent bitterness: Sweating the eggplant helps remove bitterness and reduces excess moisture.
- Lighten up: Skip frying and bake the eggplant for a healthier version.
- Add flavor: Mix spinach, kale, or chopped roasted vegetables into the filling.
This Eggplant Rollatini is a delightful vegetarian dish that’s perfect for family dinners or special occasions. Let me know if you’d like a gluten-free or vegan variation!