Eggplant Rollatini Recipe (Cheesy Eggplant Roll-Ups)
Eggplant Rollatini Recipe – eggplant roll-ups filled with ricotta, mozzarella and Parmesan mix covered with tomato sauce and topped with more cheese. Great vegetarian comfort food dish. perfect for parties and holidays.
Eggplant Rollatini Recipe (Cheesy Eggplant Roll-Ups)
Ingredients
- 3 large Eggplants
- Salt
- pepper
- 3 tablespoons Olive oil
- 14 oz 400g Ricotta cheese (Homemade ricotta cheese)
- 8.5 oz 250g Mozzarella cheese – 3.5oz (100g) for the filling + 5oz (145g) for topping
- 2 oz 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
- ¼ teaspoon Nutmeg
- 2 cups 550g Tomato sauce
Instructions
- DIRECTIONS1. 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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