Eggplant Rollatini, A Lighter Version
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A lighter version of eggplant rollatini where the eggplant is baked not fried, it's melt in your mouth delicious!
Ingredients
  • 2 good sized medium eggplants, tips and ends cut off then with a veggie peeler I like to cut the skin off in strips.
  • olive oil for brushing each slice
  • marinara sauce, preferably home made or a good store bought
  • 3 or 4 cups of ricotta cheese, if bought in a deli make sure to drain of moisture
  • 8 oz. of shredded mozzarella
  • ½ cup or more of pecorino romano cheese, NOTE: I always taste the mixture before I add the egg you might want to add more cheese.
  • 1 egg
  • ¼ cup of finely chopped parsley, basil, or a mix, pluss extra for garnish
  • salt and pepper to taste and extra mozzarella for topping the rollatini
Instructions
  1. Heat oven to 425
  2. Slice eggplant lengthwise about a quarter of an inch, just don't make the slices too thin so as not to burn.
  3. Place parchment onto a baking sheet and brush both sides of the eggplant slices with olive oil, a little salt and pepper. Roast until light golden on each side.
  4. Mix together the ricotta, mozzarella, pecorino and chopped herbs, taste it, adding salt and pepper before you add in the egg.
  5. Then add the egg and mix well.
  6. When slices are finished roasting, warm up your marinara a little and spread a bottom layer into your baking dish, covered from end to end.
  7. Take one eggplant slice at a time and place about a good tablespoon on it, then roll it up and place it seam side down onto the layer of marinara. Continue til they're all rolled up.
  8. NOTE: They should be placed in the baking dish single layer, do not put them on top of each other.
  9. Spoon sauce on top and down the middle, don't cover the whole eggplant slice with sauce, let. the ends be exposed.
  10. Sprinkle the top with pecorino and more mozzarella, don't overdo the mozzarella, remember this is a lighter version.
  11. a quick drizzle of olive all to finish it then into a pre-heated oven at 375 uncovered for about 30 minutes.
  12. Sometimes I place under the broiler at the end to golden up the mozzarella, but don't. walk away keep checking!
  13. Let them cool for a good 10 minutes before serving., I always like to garnish with basil or chopped parsley.
  14. I like to spread a little marinara on the plate then add a few rollatini and of course a sprinkle of grated pecorino to finish.
  15. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/08/eggplant-rollatini-a-lighter-version.html