Empty My Fridge
1 Minute Recipe | Eggplant Rollatini
Ingredients
- Eggplant1 lb
- Salt1 ½ tsp
- Pepper¾ tsp
- Olive oil3 tbsp
- Ricotta cheese½ cups
- Egg1
- Basil · sliced
- Lemon
- Parmesan cheese · shredded3 tbsp
- Marinara sauce1 ¼ cups
- Mozzarella cheese · shredded thinly sliced8 oz
Instructions
- Preheat the oven to 425°F (220°C). Lay the eggplant slices in one layer on a parchment-lined pan, season with salt, pepper and olive oil, and bake 13-15 minutes until soft. Set aside.
- Mix the filling ingredients in a bowl.
- Spread 1/4 cup marinara evenly over the bottom of a baking dish, about 11 x 8 inches.
- Place an eggplant slice, scoop 1 tablespoon of filling onto one end, roll it lengthwise, and place it seam side down in the dish. Repeat with the rest.
- Pour the remaining marinara over the rolls and top with mozzarella.
- Bake 25-30 minutes, until the sauce bubbles and the cheese is golden.
- Rest for 5 minutes before serving.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
EggCheeseLemonParmesan cheeseMozzarella cheeseEggplantRicotta cheeseMarinara sauce
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