Eggplant rollatini
 
Prep time
Cook time
Total time
 
Ricotta cheese and scallions wrapped in eggplant and baked in tomato sauce, eggplant rollatini are a rich side dish or vegetarian main.
Author:
Recipe type: Side dish
Cuisine: Italian
Serves: 6-8 servings
Ingredients
  • 2 large eggplants, end trimmed and fruit cut lengthwise into ⅓-inch thick slices
  • 2 cups extra-virgin olive oil
  • 2 cups ricotta cheese
  • ½ cup grated Parmesan
  • 2 eggs
  • 3 scallions, thinly sliced
  • ¼ tsp. nutmeg
  • 4 cups marinara sauce
  • ½ cup grated mozzarella cheese
Instructions
  1. Heat the oil in a 10-inch saute pan over medium-high heat until it reaches 370F.
  2. Add 2-3 slices of eggplant at a time and fry on both sides until golden brown, about 2 minutes. Drain on paper towels.
  3. In a medium bowl, combine the ricotta, eggs, Parmesan, scallions and nutmeg. Season to taste with salt ad pepper.
  4. Spread 2 cups of marinara over the bottom of a baking dish.
  5. Preheat oven to 375F.
  6. Lay one slice of eggplant on a work surface. Put 2 tablespoons of the cheese mixture on the bottom of the slice and roll it up. Place it in the baking dish seam side down.
  7. Pour remaining marinara over the eggplant rolls. Sprinkly the mozzarella over the top and bake uncovered for about 20 minutes or until cheese is melted and sauce is bubbling.
Recipe by white plate blank slate at https://whiteplateblankslate.com/eggplant-rollatini/