Eggplant Rollatini

Eggplant Rollatini is a really easy and delicious dish to make. With just a few ingredients this comes together really quickly. Leave me a comment on your thoughts on this recipe and let me know if you did anything different to your dish. I would love to hear from you.

Ingredients:

1 Eggplant
1/3 cup ricotta cheese
1 egg
1 tablespoon Fresh Basil
Zest of one lemon
olive oil to cover eggplant slices
salt and pepper to taste
3 tablespoons grated parmesan
1/2 cup marinara sauce
1 cup grated mozarella cheese

Hello everyone welcome to my kitchen my name is Michael and today I thought I would show you how to make eggplant real latini I’ve got an eggplant here and with a few other ingredients we’re going to put this dish together it is really easy to make and it is absolutely

Delicious so what we’re going to do is I’ve given an eggplant here a little bit of a wash and when you’re looking for one of these you want to the kind that I’ve got here is kind of you know it’s it’s it’s fairly good size but it’s got

Nice symmetry on it from the top to the bottom that way when we cut our slices here it’ll be kind of even from the top to the bottom so definitely when you’re looking for one of those definitely take a look at that we’re going to cut the top and the bottom off of

It and now I’m just going to kind of take it and see where I’m going to get the most cuts out of it you can turn it One Direction and might get fewer cuts out of it cut it turn it in another Direction you might get a little bit

More out of it so definitely as you’re cutting this take a look at it and I believe with cutting it this way I’m going to get the maximum amount out of it so I’m going to cut this little outside off right here and with these you can cut these between

A qu to a half an inch if you get them any many smaller than a/4 of an inch when you try to roll them up they’re just going to fall apart cuz we’re going to bake these in the oven so I’m going to kind of cut these at about A4 of an

Inch and just kind of go through those and just kind of eyeball that down so that’s where I’m going to run with these so I’m going to continue to cut these up in that same uh Dimension that I’ve got there and we’ll see how

Many we get out of here all right so now that I’ve got my eggplant cut up now I do have my oven preheating to 375 you want to get that started early on because we’ll be putting these in the oven to bake these I’ve got a baking

Tray here it’s got walls on the side of but I’m going be putting some olive oil on that and I’ve got some parchment paper in the bottom that to make that easier for that to come off the bottom of the pan if you’ve got a seal match

Sheet you can definitely use one of those instead so what we’re going to do now is I’m going to put these into My Pan that I’ve got here all right now that I’ve got these in my baking pan here I’m just going to put a little bit

Of olive oil on the top of them and we’ll just kind of spread that around over the top I’m just going to take a brush and we’re just going to kind of brush that in there I’m going to put some on the back of it too that way I

Can get my salt and pepper on it so I’m going to season this side first and we’re just going to grind up some fresh pepper on it and then I’m going to grind up a little bit of salt on it now we’re going to turn these over

And do the other side the same way all right now that I’ve got my eggplant seasoned I’m going to put these in the oven I’m put these on the middle rack of the oven and I’m going to bake these on 375 for about 20 to 25 minutes we want

These to get really soft because what we’re going to do is once they soften up is we’ll be able to roll them and we’ll be able to put our filling in them so so I’m going to go ahead and pop these in the oven and we’ll come back and we’ll

Make our filling for our eggplant rollatini all right my eggplant is now cooking in the oven and while we’re doing that we’re going to go ahead and start with our filling so I’ve got A3 of a cup of ricotta cheese and I’m just going to put that into this bowl here

This is whole milk ricotta I did not use the reduced uh fat ricotta milk but if you want to you definitely can do that then I’ve got one egg here and I’m going to break that open and we’re going to put that into our Bowl I’ll first check

It to make sure that it’s a good one we’ve got a good egg let’s put that in then I’ve got some basil here that I’ve cut and just get a couple of sprigs of that and that way we’ll put that into our mixture as well I’m going to cut

Some of these stems off pull some of these leaves off of it and with that I’m just going to kind of roll it up just a little bit there and then just take your knife and just kind of give it just a rough little chop there we’ll put that into our Bowl

I’ve got one lemon here I’m going to use the zest of that I’ve got my zest planer here I’m just going to zest it right into the bowl be careful with this thing once I’ve got that zested I’m just going to put that right into the bowl with my

Other ingredients we’ll save that lemon for something else and then I’ve got some Parmesan regano I’m going to go ahead and open this up and I’m going to grate some of that right into my mixture here and with my grater I’m going to use the small uh teeth here on my grater box

And I’m just going to grate that right into there I’ve got my parmesan now and then that’s about 2 or three tablespoons just from looking at it and we want to mix that all together all right we got everything mixed together now I’m going to go back and check out my eggplant and

We’ll get ready to assemble this for our dish all right I’ve got my eggplant out of the oven now it is really hot I’m going to set it over here on this uh triet that I’ve got here I’m going to go get me some gloves on so I can handle it

Or you can just let it cool down for just a minute so we can get started making our dish all right now I’ve got a baking dish here got a 9×13 baking dish and I’m going to put just a little bit of oil in the bottom of it that way when

This Cooks it’ll be just a little bit easier for that to clean up and now what you want want to do is get your favorite marinara sauce and we’re going to put just a little bit that down into the bottom and we’ll kind of spread that out

That’ll be about roughly about 1/4 of a cup and with that in there now we’re just going to kind of get that around to spread that across the bottom and if you need a little bit more you definitely can put it in there all right now as

We’ll start making our dish Nest I’m going to take one of my eggplants and you can see they’re really flexible now how that works so just take whatever side you want to and we’re going to be folding it up and I’ve got a spoon here

And I’m going to take just a little bit of my filling here and I’m going to put that on my eggplant right here at the bottom and with that we’re just going to take it and we’re going to roll it in on itself just like that and with that

We’ll put the seam at the bottom and put that right into our bacon dish and I’m going to continue to fill up the rest of them so now that we’ve got our eggplants filled up I’m going to take some more of this marinara sauce and just kind of

Spread this over the top and just kind of spread that around over the top with the back of a spatula all right another Big B of marinara sauce on let’s put a little bit of salt and pepper over the top and we have to have cheese I’ve got some

Mozzarella cheese here and I’m going to shred me some fresh mozzarella on the top with this one I’m going to use the bigger holes on this so I can spread it around on the top of it all right now that we’ve got that shredded I’m just

Going to put some clumps on the top of each one of my little eggplants here all right that was about a quarter of that maybe maybe a little over that of a 16 o block of cheese so you can kind of gauge that definitely put as much on it as you

Like I love cheese I’m going to put these back in that prehended 375° oven and we’ll cook these for about 20 to 25 minutes we want that cheese to melt on that and get that really hot and we’ll come back and look at this and give this

A taste test stick with me I am back my eggplant rollatini is done and it looks absolutely delicious and smells that way too I’m going to let this cool off just a minute I’m going to get me a plate together and we’ll come back and we’ll

Give this a taste test stick with me I am back and I’ve got my plates plated I want to show you what this looks like this could not be any any prettier and the smell of this is absolutely incredible I did put a little bit more

Of that basil on the top of it there and on my posa side here I grated up some more cheese because who doesn’t love cheese so let’s give this a taste we can see all of that nice filling that’s inside of that eggplant I’m going to give that a little cut there like

That going to give this a taste wow this smells absolutely incredible I know it’s going to taste just as good M that is absolutely delicious I know you’re going to love this recipe I can’t wait to hear from me in the comment section what you think of this recipe or

If you’ve made eggplant rolly tiny before what did you do different I’d love to hear from you if you like this content maybe you might consider giving me a thumbs up I would really appreciate it and check out one of the other two videos over here on the side you might

Find something else you like don’t forget to like share and subscribe try this recipe I know you’re going to love it I’m going to finish my meal off and I’ll see you in my next video bye-bye now