Eggplant Rollatini

Instructions

1. Step 1

   Heat the oven to 220°C. Arrange the eggplant slices on rimmed baking sheets, season with the salt, and leave them for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Eggplant, 6.0 gr Salt

   Cookware: baking sheet, cutting board, knife, oven

2. Step 2

   Blot released moisture from the eggplant, brush both sides with the olive oil, and return the slices to the baking sheets in a single layer.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, pastry brush

3. Step 3

   Roast the eggplant at 220°C until flexible and lightly browned, turning the slices halfway through. Reduce the oven temperature to 190°C.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Combine the ricotta, half of the mozzarella, Parmesan, egg, garlic, parsley, and black pepper in a mixing bowl.

   Ingredients used: 1.0 piece Egg, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 85.0 gr Mozzarella, 50.0 gr Parmesan Cheese, 15.0 gr Parsley, 450.0 gr Ricotta Cheese

   Cookware: mixing bowl, spoon

5. Step 5

   Spread 1 cup (240 ml) of the marinara sauce across the bottom of the baking dish.

   Ingredients used: 240.0 ml Marinara Sauce

   Cookware: baking dish, spoon

6. Step 6

   Place a portion of ricotta filling near one end of each eggplant slice, roll it up, and arrange it seam-side down in the baking dish.

   Cookware: baking dish, spoon

7. Step 7

   Spoon the remaining 2 cup (480 ml) marinara sauce over the rolls and scatter the remaining mozzarella on top.

   Ingredients used: 480.0 ml Marinara Sauce, 85.0 gr Mozzarella

   Cookware: baking dish, spoon

8. Step 8

   Bake uncovered at 190°C until bubbling, lightly browned, and the center of the filling reaches 74°C.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven

9. Step 9

   Rest the rollatini, then finish with the basil and serve.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Basil