Italian Eggplant Rollatini with Ricotta and Parmesan Cheese
12/10/2024
Cheese
Bursting with rich ricotta, zesty pesto, and a medley of mozzarella and Parmesan cheeses, this eggplant rollatini—also known as aubergine in many parts of the world—is a delicious vegetarian dish that’s packed with flavor. Rooted in Italian culinary tradition, this classic dish combines roasted eggplant roll ups with a creamy cheese filling. It's not just a treat for your taste buds—this Italian eggplant rollatini recipe is also perfect for a cozy family dinner, bringing everyone together around a comforting, flavorful meal that’s sure to become a household favorite.
7 people made this
Ingredients:
- 2 Medium Eggplant
- Salt , to taste
- 2 Egg
- 1 Cup Whole Milk Ricotta Cheese
- 1 1/2 Cups Mozzarella Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 Cup Pesto Sauce
- 1/4 Cup Parsley , chopped
- Olive Oil , for brushing on eggplant
- 2-3 Cup Marinara Sauce
- Grated Parmesan Cheese , for topping
Directions:
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Preheat oven to 375 degrees. Slice eggplant into 1/4-inch thin slices. Lay the slices on a paper towel, then sprinkle them with salt. Set aside for 20 minutes.
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In a medium-sized bowl, add eggs, ricotta cheese, mozzarella cheese, Parmesan cheese, pesto and fresh parsley. Mix until well-combined.
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After the 20 minutes has passed, brush a baking sheet and eggplant liberally with olive oil. Bake in a preheated oven for 8 minutes. Let cool.
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Spread an even layer of marinara sauce in the bottom of a baking dish. Spoon about 2 tablespoons of filling onto eggplant and roll. Place seam side down in the baking dish. Repeat with remaining eggplant. Top these eggplant rolls with additional marinara sauce, grated Parmesan cheese and parsley.
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Bake for 30 minutes. Remove from the oven, let rest for 10 minutes. Top with additional grated Parmesan cheese.
