Rollatini Grilled Eggplant 🍆✨️
🇮🇹In Italy, they call it ‘involtini di melanzane’. A perfect option to prepare in advance for Italian dishes, you can prepare everything beforehand and simply bake before serving. Easy and delicious, this recipe is a success! 🥰
》INGREDIENTS:
-1 large eggplant
-150 ml tomato sauce
-150 g ricotta cheese
-20 g grated Parmesan cheese
-100 g grated mozzarella cheese
-1 egg (medium)
-1 clove of garlic (minced)
-5 fresh basil leaves
-1/4 teaspoon (each) of salt and black pepper Plus more salt for the eggplant slices
💡It’s important to remove excess moisture from the eggplant before grilling, as it is naturally high in water, which can prevent it from browning on the grill. This is done by covering the slices with a light pinch of salt and letting them sit for 30 minutes before cooking to draw out the liquid.
Then, they are dried with a towel or paper towel and the salt is removed, then brushed with olive oil, salt, and pepper and simply grilled.
In a baking dish. Bake in a preheated oven at 200°C (392°F) for 30 minutes, flipping halfway through.
-Mix the ricotta filling ingredients: in a bowl, mix the ricotta, Parmesan cheese, chopped basil, minced garlic, egg, salt, and black pepper.
-Prepare the baking dish: in a baking dish or oven-safe dish, spread a little (or more, if needed) tomato sauce. Set aside.
-Fill and roll the eggplant
-Then, bake uncovered for 20-25 minutes (200°C / 392°F)
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Full recipe ⬇️
Rollatini Grilled Eggplant 🍆✨️
🇮🇹In Italy, they call it ‘involtini di melanzane’. A perfect option to prepare in advance for Italian dishes, you can prepare everything beforehand and simply bake before serving. Easy and delicious, this recipe is a success! 🥰
》INGREDIENTS:
-1 large eggplant
-150 ml tomato sauce
-150 g ricotta cheese
-20 g grated Parmesan cheese
-100 g grated mozzarella cheese
-1 egg (medium)
-1 clove of garlic (minced)
-5 fresh basil leaves
-1/4 teaspoon (each) of salt and black pepper Plus more salt for the eggplant slices
💡It's important to remove excess moisture from the eggplant before grilling, as it is naturally high in water, which can prevent it from browning on the grill. This is done by covering the slices with a light pinch of salt and letting them sit for 30 minutes before cooking to draw out the liquid. Then, they are dried with a towel or paper towel and the salt is removed, then brushed with olive oil, salt, and pepper and simply grilled.
In a baking dish. Bake in a preheated oven at 200°C (392°F) for 30 minutes, flipping halfway through.
-Mix the ricotta filling ingredients: in a bowl, mix the ricotta, Parmesan cheese, chopped basil, minced garlic, egg, salt, and black pepper.
-Prepare the baking dish: in a baking dish or oven-safe dish, spread a little (or more, if needed) tomato sauce. Set aside.
-Fill and roll the eggplant
-Then, bake uncovered for 20-25 minutes (200°C / 392°F)
😍😍😍