Eggplant Rollatini Recipe (Cheesy Eggplant Roll-Ups)
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- 3 large Eggplants
- Salt
- pepper
- 3 tablespoons Olive oil
- 14oz (400g) Ricotta cheese (Homemade ricotta cheese)
- 8.5oz (250g) Mozzarella cheese – 3.5oz (100g) for the filling + 5oz (145g) for topping
- 2oz (60g) Parmesan cheese – 1/2 for the filling and half for topping
- 1 egg
- 8 leaves Basil
- 1 teaspoon Lemon zest
- 2-3 garlic cloves
- 1/4 teaspoon Nutmeg
- 2 cups (550g) Tomato sauce
1. Preheat oven to 350ºF/175ºC.
2. Slice the ends the eggplants, then slice them lengthwise into ¼ -inch slices and lay them on a baking tray lined in parchment paper. Season with salt and pepper, drizzle some olive oil. Bake for 15-20 minutes. Let cool.
3. Meanwhile, in a large bowl, mix ricotta cheese, parmesan, mozzarella, egg, lemon zest, nutmeg, salt, pepper and basil.
4. Increase oven heat to 400ºF/200ºC.
5. Spread 3/4 cup (200g) of sauce over bottom of a baking dish. Spoon about 1-2 tablespoons of the mixture onto eggplant slice then roll it up. Arrange the rolls ups in the baking dish, seam-side down. Top with remaining sauce and sprinkle with remaining mozzarella.
6. Bake for about 20 minutes, until cheese is melted and golden brown.
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