This Eggplant Recipe is DELICIOUS! Eggplant Rollatini | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Preheat the oven to 205°C (400°F).
2. Remove the top of the eggplant and slice it lengthwise into strips about 1 cm (¼ inch) thick. Put the slices in a colander, salt them, and leave for 30–45 minutes to draw out moisture. Pat each slice dry with paper towels.
3. Brush both sides of each slice generously with olive oil. Spread on a baking sheet and bake for 25 minutes. Let cool.
4. In a large bowl, mix the mozzarella, ricotta, egg, sun-dried tomatoes, parsley, garlic, lemon zest and black pepper well.
5. Reduce the oven to 190°C (375°F).
6. Spread a thin layer of marinara sauce on the bottom of a baking tray.
7. Spread a generous amount of the cheese mixture over half of a cooled eggplant strip, then roll it up from the filled end.
8. Place each roll seam-side down in the tray and continue with the rest of the slices.
9. Top the rolls with mozzarella and Parmesan.
10. Cover with foil or a baking mat and bake for 25–30 minutes.
11. Uncover and keep baking until an internal thermometer reads 68°C (155°F).
12. Rest for a few minutes before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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