Italian Eggplant Rollatini

Instructions

1. Step 1

   Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

2. Step 2

   Arrange the eggplant slices on the prepared sheet. Brush both sides with olive oil, season with salt, and roast until tender and flexible, turning once halfway through.

   Timer: 20 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, oven, pastry brush, rimmed baking sheet

3. Step 3

   Mix the ricotta with mozzarella, Parmesan, egg, parsley, garlic, black pepper, and salt until evenly combined.

   Ingredients used: 1.0 piece Egg, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 70.0 gr Mozzarella, 40.0 gr Parmesan Cheese, 15.0 gr Parsley, 425.0 gr Ricotta Cheese, 3.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Reduce the oven temperature to 190°C. Spread marinara sauce evenly over the bottom of the baking dish.

   Ingredients used: 240.0 ml Marinara Sauce

   Cookware: baking dish, oven

5. Step 5

   Divide the ricotta filling among the eggplant slices. Roll each slice around the filling and arrange the rolls seam-side down in the baking dish.

   Cookware: baking dish

6. Step 6

   Spoon the remaining marinara sauce over the rolls, then scatter over the remaining mozzarella and Parmesan. Cover the dish with aluminum foil.

   Ingredients used: 480.0 ml Marinara Sauce, 100.0 gr Mozzarella, 20.0 gr Parmesan Cheese

   Cookware: aluminum foil, baking dish

7. Step 7

   Bake covered for 20 minutes. Remove the foil and bake until the sauce bubbles, the cheese is lightly browned, and the center reaches 74°C.

   Timer: 30 min (fixed)

   Cookware: aluminum foil, baking dish, oven

8. Step 8

   Rest for 5 minutes, then finish with the chopped basil and serve.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Fresh Basil

   Cookware: baking dish