Ingredients: |
Ingredients: 2 medium eggplants
1/2 tsp. kosher salt, plus more for the eggplant
Cooking spray
15 oz. container whole-milk ricotta cheese
1 c. grated Parmesan cheese
1 large egg
1 tsp. dried basil
25 oz. jar marinara sauce
1 c. shredded mozzarella cheese
Chopped fresh basil, for garnish
Green salad, for serving
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Directions: |
Directions:First, slice the eggplants into thin planks about 1/8-inch thick. A mandolin is helpful here, but you can also use a sharp knife. Place them on a wire rack and sprinkle everything with salt. Let the eggplants rest for 20 to 30 minutes to help draw out moisture.
Use a clean kitchen towel to dry the eggplant slices well and arrange them on a greased baking sheet. Roast the eggplant at 375°F until they're lightly browned. Remove from the oven and let them cool on the pan until they're cool enough to handle.
Now make the filling by combining the ricotta, Parmesan, egg, dried basil, and salt.
To assemble the rollatini, spread a cup of marinara on the bottom of a large baking dish. Dollop each eggplant slice with two tablespoons of the cheese filling, then spread it in an even layer and roll up the eggplant. Arrange the rolls seam-side down in the saucy baking dish.
Before baking, spread the remaining marinara sauce over the rolls and sprinkle with some mozzarella. Cover the dish with foil and bake at 400°F for about 30 minutes—the sauce should be bubbling and hot. Remove the foil and continue baking for another 10 minutes, until the top is lightly browned and melty. Let the rollatini cool for about 10 minutes before topping it with fresh basil. |
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