Ingredients:
2 large eggplants
Tomato sauce of your choice (I prefer my marinara)
Salt and pepper to taste
Ricotta
Shredded mozzarella
Parmesan cheese
Fresh chopped parsley
Directions:
In a mixing bowl prepare the filling
Take approximately 15 oz of the ricotta and add about a half a cup of shredded mozzarella
Fresh black pepper (to taste)
½ cup of parmesan cheese
¼ cup of parsley
Combine
Cut eggplant into long slices no more than ¼ inch thick
Brush both sides with olive oil, put on a cookie sheet and bake at 400 degrees for no more than 15 minutes
Take out and let cool
Lightly pepper (to taste)
Take some shredded mozzarella and put on eggplant
Take approximately 1 teaspoon of ricotta mixture on eggplant
Then start to roll
Coat bottom of a baking dish with tomato sauce and add rolled eggplant
Sprinkle tomato sauce over the eggplant
Sprinkle mozzarella, parmesan cheese on top
Bake at 400 degrees for 15-20 minutes
Serve hot!
hey folks welcome back to the channel val can cook Cook and uh today we’re going to be making eggplant rolatini which is delicious cuz I love eggplant anyway and uh let’s get cooking so as always we’ll start off with some salt and pepper olive oil parmesan cheese chopped parsley um shredded mozzarella i got two medium eggplants we have 32 oz of ricotta and that’s the basic ingredients we have a tomato sauce also that we made today a marinara which there’s a video for that on the channel so um let’s start by uh making the filling okay so I’m going to put about half of this riotta in a bowl yeah just like that and we do a lot of stuff by eye okay so I’m going to take some of the parsley handful of the mozzarell maybe a little bit more and we’re going to take some Parmesan cheese sprinkle that in there as well okay just like that and we’re going to reserve a little bit for when we uh put it in the oven okay so we’re going to give this a good mix okay you got to mix this really really good this is a pretty simple recipe to make it’s not very hard and next we’ll start to prepare the eggplant now I want to put a little white pepper just because I can just like that okay like I says we used about half of a 32 oz uh container and we more parsley just like that mix this up good put a little more mozzarella yeah I like eggplant roller tea i like eggplant anyway and we’re going to come out with uh quite a few more uh recipes for eggplant cuz we got them okay when I bring you back we’re going to uh start to work on the eggplants we got two medium eggplants and what we’re going to do is we’re gonna chop the ends off just like this okay and what I like to do is I like to cut one side like this so that way it lays flat and it’s easier to to slice now before we get going what I’m going to do is um I got a cookie sheet here i don’t know if you guys can see that let’s see yep I think you can um put a little oil on it a little olive oil and uh we’re going to spread it around cuz we’re going to have to put the eggplant in the oven just to give it a good coat just like that okay and now what we’re going to do is we’re going to cut slices so of course something like that’s no good but they should be about oh a/4 inch thick all right something like that all right can’t tell you how many times I made this we love it now you can use a mandolin and I don’t know how many of you know what that is it’s not I’m not talk about the musical instrument either the mandolin is I think one of the most dangerous tools in the kitchen okay you can really do a number on your fingers or your hand with that so if you use a mandolin make sure use the the most of them come with a guard that you could use so definitely uh use that so we’re going to brush them all with some olive oil on both sides okay then we’re going to put salt and pepper we started to preheat the oven at 400° okay so on to the next step all right so all the eggplant has been sliced up and we brushed olive oil on it now we’re going to put a little bit of black pepper we just put one side one side’s enough just like this cuz I like black pepper now when we put it in the oven it’s got to go for 10 to 15 minutes so cuz you want to you want to wilt it so after 10 minutes check it we should in the oven just like this i’m going to come back and check it put this like this i suppose in 10 minutes all right it’s been almost 15 minutes so we’re going to take them out just like this now we got to let these cool off okay so just like this okay we don’t want to really cook them through we just want them to be a little pliable okay so we’re going to let this cool off may take 15 or 20 minutes and then we’re going to put it all together we’re back and it’s been about 20 minutes we let the uh eggplant cool off so we can handle it okay so now we’re going to start to put this all together so we’re going to take some sauce okay we’ll put it at the bottom of the this uh baking dish okay coat it coat it generously make sure everything’s coated good okay I’m going to reheat my oven to 400° all right so we’re going to take a piece of eggplant and I like to put a little little bit of extra mozzarell because everything’s better with cheese love cheese and we’re going to take maybe a helping good teaspoon and all we’re going to do I want to show you this is we’re going to roll it just like this okay i like to pack it in on the sides if I can and that’s it that’s all there is to it and then we’re going to put it in the baking dish just like that and I’m going to do all of these and I’ll do one more so you guys can see all right and take a little extra mozzarell just like this like I say everything’s better with cheese and then we take the filling like this take a little bit more okay and we’re going to roll see we baked the eggplant before what that did was that softened it up a little bit so that way we can roll like this okay and we’ll put that in the tray okay all right so I’m going to do all of these and we’ll bring you back all right this is what we got okay so what we’re going to do is we’re going to put a little bit of sauce over each one just like this now this sauce is one of my marinara sauces which we have uh a video for and I like to use the San Marzano tomatoes and I get the whole tomatoes and I crush them with my hand they’re really really good tough to beat then the remaining mozzarella cheese we’re going to sprinkle on top just like this okay once again can’t have too much cheese okay this is going to go into a 400° oven for about oh 10 to 15 minutes so next time we come back we’ll be plating and we’re done and here you go eggplant rolatini now one thing I did off camera is when I put it into the oven I remembered I forgot the parmesan cheese so I popped it back out and put a little extra so now comes the moment of truth and boy I can’t wait i mean I I’ve been thinking about this for a long time cheers salute excellent like I think I mentioned I can’t eat enough eggplant i eat it every day very very good the cheese the cheese mixture is coming out it’s nice and hot um I take one more bite here so If you like this don’t forget to like subscribe share this video uh ring the bell for notifications leave a comment all these things help the channel and we’re trying to get this channel off the ground so I appreciate every subscriber I can get i hope you make this enjoy your life make sure you eat good food and we’ll see you in the next one have a great day take care