Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
Step 3
Line a baking tray with parchment paper and arrange your eggplant slices.
Step 4
Drizzle or brush a little olive oil on each piece of eggplant.
Step 5
Sprinkle the Italian herbs.
Step 6
Bake for 20 min at 350°F – 180°C or until golden brown.
Step 7
In a mixing bowl, add your ricotta cheese.
Step 8
Add one whole egg.
Step 9
Grate and add a three quarter cup of mozzarella cheese.
Step 10
Add the grated Parmesan cheese.
Step 11
Chop and add the fresh parsley.
Step 12
Add the zest of one lemon.
Step 13
Season with salt and pepper and mix well.
Step 14
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Step 15
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Step 16
Place an eggplant slice on your workbench.
Step 17
Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover.
Step 18
Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
Step 19
Top each piece with the remainder of mozzarella cheese.
Step 20
Bake for 25 min at 400°F – 200°C or until golden brown.
Step 21
Using a knife, roll up the fresh basil and shred it.
Step 22
Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.
**My own notes**: Use a quality, full-fat ricotta for this recipe. I like to add a little nutmeg to my filling, too. In the past when I’ve made this I’ve also added spinach to the filling because I like it–if you do that, just make sure that after you saute your spinach you squeeze all the water out of it (a cheesecloth or sieve can be helpful for this).
Cannacology
The eggplant should be breaded and fried before baking. As an Italian American and huge fan of this dish, I consider it essential. Personally would be disappointed if it was not.
finny_d420
I’ve been grilling my eggplant lately. I like mine layered casserole style. I finish with a parmesan bread crumb topping to still get that flavor without the frying.
3 Comments
This is an Italian-American dish similar to the Italian dish **involtini di melanzane.**
Source: [Recipe 30](https://recipe30.com/eggplant-rollatini.html/)
2 large eggplants
2 cups ricotta cheese
1 handful of fresh Italian parsley
1 tbs dried Italian herbs
1 cup mozzarella cheese
¼ cup Parmesan cheese
1 egg
1 lemon (zest only)
A little olive oil
Salt and pepper
1 ½ cups marinara tomato sauce (Napolitana)
Step 1
Wash and trim away the tops and bottoms.
Step 2
Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
Step 3
Line a baking tray with parchment paper and arrange your eggplant slices.
Step 4
Drizzle or brush a little olive oil on each piece of eggplant.
Step 5
Sprinkle the Italian herbs.
Step 6
Bake for 20 min at 350°F – 180°C or until golden brown.
Step 7
In a mixing bowl, add your ricotta cheese.
Step 8
Add one whole egg.
Step 9
Grate and add a three quarter cup of mozzarella cheese.
Step 10
Add the grated Parmesan cheese.
Step 11
Chop and add the fresh parsley.
Step 12
Add the zest of one lemon.
Step 13
Season with salt and pepper and mix well.
Step 14
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Step 15
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Step 16
Place an eggplant slice on your workbench.
Step 17
Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover.
Step 18
Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
Step 19
Top each piece with the remainder of mozzarella cheese.
Step 20
Bake for 25 min at 400°F – 200°C or until golden brown.
Step 21
Using a knife, roll up the fresh basil and shred it.
Step 22
Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.
**My own notes**: Use a quality, full-fat ricotta for this recipe. I like to add a little nutmeg to my filling, too. In the past when I’ve made this I’ve also added spinach to the filling because I like it–if you do that, just make sure that after you saute your spinach you squeeze all the water out of it (a cheesecloth or sieve can be helpful for this).
The eggplant should be breaded and fried before baking. As an Italian American and huge fan of this dish, I consider it essential. Personally would be disappointed if it was not.
I’ve been grilling my eggplant lately. I like mine layered casserole style. I finish with a parmesan bread crumb topping to still get that flavor without the frying.