This classic Italian recipe features tender slices of eggplant rolled up with a flavorful filling, smothered in marinara sauce, and baked to perfection. With its rich flavors and satisfying texture, eggplant rollatini is sure to impress.
-Preheat your oven to 400F.
-Slice the eggplants lengthwise into thin, even slices, about 1/4-inch thick.
-Lay the eggplant slices on a baking sheet lined with parchment paper.
-Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
-Bake in the preheated oven for about 10-15 minutes, or until the eggplant slices are tender and slightly golden. Set aside to cool.
-In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped basil, minced garlic, and the egg.
-Season the mixture with salt and pepper, and stir until well combined.
-Spoon a generous amount of the cheese filling onto each eggplant slice.
-Roll up the slices tightly, starting from one end, to create neat and compact rolls.
-Place the eggplant rolls seam-side down in a baking dish.
-Pour the marinara sauce evenly over the eggplant rolls in the baking dish.
-Cover the dish with foil and bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.
-Remove the foil and continue baking for an additional 5 minutes to allow the cheese to slightly brown.
-Once cooked, remove the dish from the oven and let it cool for a few minutes.
-Garnish with fresh basil leaves for a vibrant touch.
-Serve the eggplant rollatini hot, accompanied by a side of crusty bread or a fresh green salad.