Baked Eggplant Rollatini

• servings: 5 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

2 large eggplants, sliced lengthwise (1/4-inch thick slices)

1 cup ricotta cheese

1/2 cup parmesan cheese, shredded (plus additional parmesan for dusting over top of the dish)

1 egg

2 garlic cloves, minced

3 Tablespoon fresh basil, chopped

1/4 teaspoon salt

1/2 teaspoon black pepper

2 1/2 cups tomato sauce

1/2 cup mozzarella cheese

fresh basil, chopped

Directions

Preheat oven to 400F.

Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-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 layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.

Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!

Nutrition

• Calories: 263 kcal
• Total Fat: 10.7 g
• Cholesterol: 70.3 mg
• Sodium: 538.9 mg
• Total Carbohydrate: 28 g
• Total Sugars: 11.7 g
• Protein: 18.3 g