Hello Everybody! This eggplant rollatini recipe makes for a perfect appetizer or side dish. It’s so delicious you’ll have the family reaching for seconds! Watch the full video to follow along with me or continue scrolling for the written recipe.
2 lbs. fresh ricotta
1/4 cup fresh parsley, chopped
3/4 cup parmesan cheese, grated
1 1/2 cup mozzarella cheese, shredded
2 Tbsp. olive oil
salt and pepper. to taste
Preheat the oven to 400ºF. Begin by coating a baking sheet with olive oil. Take the eggplant and slice the ends off. I make sure to use a male eggplant because it has fewer seeds. Hold it up and cut lengthwise thin slices. I used a manual slicer to get the perfect cut. The one I use is very old, but here is a slicer that is similar and electric. Place the eggplant slices onto the baking sheet and bake in the oven for about 8 minutes. Remove from the oven and let cool off before rolling.
To make the filling, in a bowl, mix the ricotta, fresh ground black pepper, salt, parsley, eggs, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese. I like to use this zester grater for the parmesan cheese.
Next, add a layer of sauce to the bottom of a baking pan or individual gratin dishes like the ones I used. Place a spoonful of the cheese filling at the wider end of the eggplant slices and then roll the eggplant over itself. Place the eggplant roll with the loose end on the bottom of the pan so it does not unroll while baking. Continue these steps until the baking pan/dish is full. Cover the top of the eggplant rollatinis with another layer of meat sauce. Place into the oven for 9 minutes. Remove from the oven and sprinkle the rest of the mozzarella and parmesan cheese on top and place back into for about 2 minutes to let the cheese melt. Remove from the oven and serve while still hot. Enjoy and cin cin!