Ingredients
- 2 large eggplants
- 2 cups ricotta cheese
- 1 handful of fresh Italian parsley
- 1 tbs dried Italian herbs
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 egg
- 1 lemon (zest only)
- A little olive oil
- Salt and pepper
- 1 1/2 cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
Directions
-
Wash and trim away the tops and bottoms.
-
Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
-
Line a baking tray with parchment paper and arrange your eggplant slices.
-
Drizzle or brush a little olive oil on each piece of eggplant.
-
Sprinkle the Italian herbs.
-
Bake for 20 min at 350°F – 180°C or until golden brown.
-
In a mixing bowl, add your ricotta cheese.
-
Add one whole egg.
-
Grate and add a three quarter cup of mozzarella cheese.
-
Add the grated Parmesan cheese.
-
Chop and add the fresh parsley.
-
Add the zest of one lemon.
-
Season with salt and pepper and mix well.
-
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
-
Remove the eggplant from oven when cooked and leave to cool a few minutes.
-
Place an eggplant slice on your workbench.
-
Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover.
-
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.
-
Top each piece with the remainder of mozzarella cheese.
-
Bake for 25 min at 400°F – 200°C or until golden brown.
-
Using a knife, roll up the fresh basil and shred it.
-
Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.
-
ttp://www.recipe30.com/eggplant-rollatini.html