If you happen to like Eggplant, you will certainly enjoy this delicious recipe. It is a little time-consuming but so worth the effort. I hope you will give it a try and make extra for your freezer too.
"Eggplant Rollatini"
Ingredients:
2 large eggplants, sliced lengthwise (1/4-inch thick slices)
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
1 egg
2 garlic cloves, minced
3 Tablespoon fresh basil, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups Marinara tomato sauce
3/4 cup chopped sun-dried tomatoes (optional)
Slice and salt eggplant: Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes.
Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
Filling: While the eggplant is baking, mix together the ricotta, parmesan, mozzarella cheese, egg, salt & pepper, minced garlic, sun-dried tomatoes, and fresh basil.
Bake Eggplant: Pat the eggplant dry with a paper towel and wipe off the remaining salt. Lay eggplant on a parchment-lined sheet pan and brush lightly with olive oil.
Bake for 10 minutes in a preheated oven at 375° F. Remove and let cool completely.
Note: This softens the eggplant so you can easily roll it with the filling.
Prepare rollatini: Spread a layer of marinara tomato sauce on the bottom of your casserole or baking dish.
After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce.
Sprinkle some parmesan cheese on top and bake at 350° F for 30 minutes with a lid on, then remove the lid and bake for another 10 minutes.
As you can see I had enough rollatini to freeze in containers for extra meals on those days when you just don't have time to cook.
I have to admit that this was my first time making this recipe and it was absolutely delightful. Since I made this, we have enjoyed it once from the freezer too. I just let it thaw overnight in the refrigerator and then baked it normally, it was perfect.
Unfortunately, I totally forgot to photograph the cooked eggplant as we were so excited to eat it. We enjoyed the dish with a tossed salad and garlic bread, now that's Italian!
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
