Ingredients
For the Eggplant
– 2 medium eggplants
– Olive oil
-salt
For the Tomato Sauce
– 1 onion
– 1 clove garlic
– 200 g canned crushed tomatoes
– 2 tsp tomato purée
– Salt and pepper to taste
For the Cream Cheese Filling
– 200 g cream cheese
– 2 clove garlic
– Zest of 1 lemon
– 1 tsp parsley
– black pepper to taste
Topping
– Shredded mozzarella (for sprinkling)
Prepare the Eggplant:
Brush the eggplant slices with olive oil and grill or roast them until soft and golden on both sides.
Make the Filling:
In a bowl, combine cream cheese, minced garlic, lemon zest, parsley, and pepper. Mix well.
Make the Tomato Sauce:
In a pan, sauté the chopped onion in oil until soft. Add garlic, cook briefly, then stir in crushed tomatoes and tomato purée. Season with salt and pepper and simmer for 10–15 minutes.
Assemble the Rolls:
Place about 1 tsp of filling on each eggplant slice and roll them up. Spread tomato sauce in a baking dish, place rolls on top, and sprinkle with mozzarella.
Bake:
Bake at 200°C (392°F) for 15–20 minutes, until heated through and cheese is melted.
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