Baked Eggplant Rollatini Follow for more recipes Ingredients:2 large eggplants, sliced lengthwise (&

Baked Eggplant Rollatini Follow for more recipes Ingredients:2 large eggplants, sliced lengthwise (¼-inch thick slices)1 cup ricotta cheese½ cup parmesan cheese, shredded1 egg2 garlic cloves, minced3 Tablespoon fresh basil, chopped¼ teaspoon salt½ teaspoon black pepper2 ½ cups tomato sauce½ cup mozzarella cheesefresh basil, choppedInstructions:Preheat oven to 400F.Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into ¼-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.Prepare rollatini: Then spread a thin layer of sauce on the bottom of your casserole or baking dish. After eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.Bake: Spoon 1 to 1 ½ cups of marinara sauce over eggplant, sprinkle with mozzarella cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!NotesReheating tips: preheat oven to 350F and heat until warm (about 10-15 minutes).Freezing tips: Prepare rollatini as directed, but don’t bake. Store in a sealed container and freeze as needed. Let thaw and bake as recipe instructs. -- source link

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