Ingredients for Eggplant Aubergine Rollatini
- Whole Milk Ricotta Cheese
- Olive oil, for greasing
- Eggplants
- 5 large eggs
- Salt & Freshly Ground Black Pepper
- All Purpose Flour
- Seasoned Bread Crumbs
- Garlic Cloves
- Romano Cheese
- Fresh Basil
- Fresh Parsley
- 2 cups your favorite tomato sauce
- 1 cup shredded mozzarella cheese
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How to Make Eggplant Aubergine Rollatini
- **Prepare the Ricotta:** Place 15 ounces of ricotta cheese in a fine-mesh strainer set over a bowl. Refrigerate for at least 2 hours to drain excess liquid.
- **Preheat & Prep:** Preheat oven to 350°F (175°C). Lightly grease 3-4 baking sheets with olive oil.
- **Slice the Eggplant:** Place the eggplant flat on a cutting board and slice lengthwise into 1/4-inch thick slices (about 15 slices).
- **Eggplant Breading:** In a shallow dish, whisk together 4 large eggs with salt and pepper. In another dish, place 1 cup of breadcrumbs. Dredge each eggplant slice in flour, then dip in the egg mixture, letting excess drip off. Finally, coat with breadcrumbs and place on prepared baking sheets.
- **Bake the Eggplant:** Bake for 15-20 minutes, or until golden brown, flipping halfway through. You may need to bake in batches.
- **Cool the Eggplant:** Remove from oven and let cool completely to room temperature.
- **Make the Filling:** In a large bowl, combine the drained ricotta cheese, 1 large egg, 4 cloves roasted garlic (from a whole bulb, minced), 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 3/4 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste. Mix well.
- **Assemble the Rollatini:** Spread 1 cup of your favorite tomato sauce in the bottom of a 9x13 inch baking dish. Spoon 1-2 tablespoons of the ricotta mixture onto the wide end of each eggplant slice. Roll up tightly and place seam-down in the prepared baking dish.
- **Top & Bake:** Pour the remaining tomato sauce over the rollatini. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Cover the dish with foil.
- **Bake Covered:** Bake for 45 minutes. Remove foil and bake for another 10-15 minutes, until the sauce is bubbly and cheese is melted and golden brown.
- **Rest & Serve:** Let the rollatini rest for 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
71g
Fat
126g
Carbs
20g
