Roasted Eggplant Rollatini

Name: Roasted Eggplant Rollatini
Ingredients: 2 whole Medium Eggplant; 1/4 cups Olive Oil; Salt And Pepper; 2 cups Part-skim Ricotta Cheese; 1 whole Egg, Beaten; 1 cup Shredded Mozzarella Cheese; 1/2 cups Grated Parmesan Cheese, Divided; 2 cloves Garlic, Minced; 1/4 cups Fresh Basil, Chiffonade; 2 cups Tomato Sauce; 8 ounces, weight Fresh Mozzarella, Sliced Thin

11 ingredients

11 steps

Ingredients

2 whole Medium Eggplant
1/4 cups Olive Oil
Salt And Pepper
2 cups Part-skim Ricotta Cheese
1 whole Egg, Beaten
1 cup Shredded Mozzarella Cheese
1/2 cups Grated Parmesan Cheese, Divided
2 cloves Garlic, Minced
1/4 cups Fresh Basil, Chiffonade
2 cups Tomato Sauce
8 ounces, weight Fresh Mozzarella, Sliced Thin

Directions

1

Adjust both oven racks to middle positions and preheat oven to 450 degrees F. Put two cooling racks on two rimmed baking sheets.
2

Cut off stem of each eggplant and slice lengthwise into 6 slices.
3

Put the slices on the cooling racks, brush both sides with olive oil and sprinkle with salt and black pepper.
4

Roast eggplant for 8-10 minutes per side, remove from the oven, and then cover the pans with foil to allow the eggplant to continue to steam and soften for about 10 minutes.
5

Combine ricotta, egg, shredded mozzarella, 1/4 cup Parmesan cheese, garlic, fresh basil, and salt and pepper to taste.
6

Spread half of the tomato sauce on the bottom of a 9 x 13 baking dish.
7

Evenly divide the ricotta filling over the eggplant slices and spread to cover completely.
8

Starting with the narrower end, roll up each eggplant slice tightly.
9

Place eggplant seam side down in dish and top with remaining tomato sauce.
10

Evenly place fresh mozzarella slices over the top and sprinkle with remaining 1/4 cup of Parmesan cheese.
11

Bake until golden, about 20 minutes.