Baked Eggplant Rollatini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Preheat the oven to 400°F (200°C).

Step 2

Step 2. Remove the stems from the eggplants and slice lengthwise into 1/4-inch thick slices. Sprinkle salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels and wipe off excess salt.

Step 3

Step 3. Place the eggplant slices on a lightly greased baking pan and bake for 10 minutes to soften. Remove and let cool.

Step 4

Step 4. In a bowl, combine the ricotta cheese, 1/2 cup parmesan, egg, salt, pepper, minced garlic, and 3 tablespoon chopped basil, mixing until well combined.

Step 5

Step 5. Spread half the tomato sauce in the bottom of a casserole dish. Place 1-2 tablespoons of the ricotta mixture on each cooled eggplant slice, roll up, and arrange seam-side down in the dish. Repeat with all slices.

Step 6

Step 6. Spoon the remaining tomato sauce over the rolls, sprinkle with mozzarella cheese and a light dusting of parmesan. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. Garnish with the remaining fresh basil before serving.

Step 7

Step 7. Recipe by: Bethany Kramer (source: https://asimplepalate.com/blog/baked-eggplant-rollatini/)