thepioneerwoman4.0
Eggplant Rollatini
Fresh roasted eggplant, hearty tomato sauce, and ricotta and mozzarella cheeses come together in this easy eggplant rollatini casserole.
👥 6 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Thinly slice the eggplants lengthwise into 1/8-inch pieces. Arrange on a rack set on a baking sheet and sprinkle with salt. Let sit for 20 to ⏱️ 30 minutes (the salt will draw out the moisture).
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2
Preheat the oven to 375˚F. Spray a separate baking sheet with cooking spray. Pat the eggplant very dry with a kitchen towel, then arrange on the baking sheet. Bake until lightly browned and soft, about ⏱️ 15 minutes. Let the eggplant cool.
Cooking spray
3
Meanwhile, combine the ricotta, parmesan, egg, dried basil, and ½ teaspoon salt in a medium bowl.
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4
Spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Increase the oven temperature to 400˚F. Top each eggplant slice with 2 heaping tablespoons of the ricotta filling, then spread it in an even layer. Gently roll the eggplant into a tight spiral and place seam-side down in the baking dish. Spread the remaining sauce over the top and sprinkle with the mozzarella.
5
Cover the baking dish with foil and bake until bubbling, about ⏱️ 30 minutes. Uncover and bake until the cheese is melted and lightly browned on top, about 10 more minutes. Let cool 5 to ⏱️ 10 minutes, then top with fresh basil. Serve with salad.
Chopped fresh basil, for garnish
Nutrition Facts
calories
510 Calories
fat Content
32 g
fiber Content
8 g
sugar Content
13 g
sodium Content
1214 mg
protein Content
29 g
trans Fat Content
0 g
cholesterol Content
123 mg
carbohydrate Content
20 g
saturated Fat Content
16 g
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