Eggplant rollatini is one of my favorite meals and easy to make. Well, easier to make when you take some shortcuts like me!
The recipe I’ve been using for the past few years is this one (here) that I found via Pinterest. In the recipe there are directions for how to bread and cook the eggplant, but I cut out that whole step because there is an Italian shop by me where you can buy freshly made breaded eggplant!
Since I’m able to get breaded eggplant slices ahead of time all I have to do is make the filling.
For this recipe you’ll need:
- marinara sauce (I use whatever sauce I have on hand)
- mozzarella cheese
- ricotta cheese
- parmasan cheese
- fresh basil
- cayenne pepper
- salt & pepper
If you need to bread your eggplant the original recipe that I linked to above has the ingredients and directions for that.
This is one of those recipes that I use whatever sauce I have on hand. When I took these photos a while ago I used leftover Grandma’s Pomodoro Sauce from Wegman’s, but you can use any tomato based sauce. Sometimes I just use marinara, sometimes I use tomato basil, etc.
Since I skip the whole breading the eggplant step, all I do is mix together the filling. In a bowl I mix together the ricotta, parmesan, half the mozzarella, basil, cayenne, salt, and pepper. Put some of the filling in each of the eggplant slices and roll, placing the eggplant seam side down in a baking dish that has sauce on the bottom.
After all the eggplant is in the baking dish, put some more sauce over top and the remaining mozzarella cheese. Bake uncovered for about 30 minutes at 350.