Baked Eggplant Rollatini

Baked Eggplant Rollatini

Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce – the most perfect, low carb, Italian dish that the whole family will enjoy.

Ingredients

• 2 large eggplants, sliced into 1/2-inch thick slices
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese, shredded
• 1 egg
• 2 garlic cloves, minced
• 3 Tablespoon fresh basil, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups tomato sauce
• 1/2 cup mozzarella cheese
• fresh basil, chopped

Instructions

1. Preheat oven to 400F. Then carefully slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes – this is to avoid a watery eggplant rollatini. Pat dry with paper towel and wipe off remaining salt. 
2. Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
3. While eggplant is baking, mix in a bowl ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil.
4. Then add sauce to the bottom of your 12×16 baking dish (I used a 12-inch cast-iron skillet). After eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on eggplant, then roll and lay in baking dish with sauce. Repeat until finished.
5. Spoon 1 to 1 1/2 cups of sauce over eggplant, sprinkle with mozzarella cheese. Cover and bake for 30 minutes, then uncover and bake for 10 minutes. For fresh melted cheese I also sprinkle additional mozzarella over top for the last few minutes of baking – this is optional*. Serve right away and enjoy!

Original Recipe Article from asimplepalate.com

Get Other Delicious Recipes from foodday.belainda.com

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