Directions
Preheat your oven to 375°F. Slice the eggplant into thin slices lengthwise, about 1/4 inch thick, and lay them out on paper towels, sprinkling with salt to release excess moisture. After 15-20 minutes, pat them dry with paper towels. Bake for 10 minutes, then remove and set aside to cool. In a mixing bowl, combine ricotta cheese, minced garlic, grated Parmesan cheese, chopped parsley, shredded mozzarella cheese, salt, pepper, and one beaten egg. Mix until well combined. Place a spoonful of the ricotta mixture at the end of each eggplant slice and roll it up, placing them seam-side down in a baking dish. Pour Cento Rustica Passata over the rolled eggplant, covering them evenly. Sprinkle more shredded cheese and bake for 25-30 minutes until the eggplant is tender and the cheese is melted and golden brown. Let it cool slightly, then garnish with fresh basil slices before serving. Serves 4.
Eggplant Rollatini with Ricotta Filling
Prep: 20 min Cook: 25 min Servings: 4
Eggplant Rollatini with Ricotta Filling is a classic Italian dish featuring thinly sliced eggplant rolled around a creamy ricotta cheese filling. Baked with a tomato passata sauce and topped with fresh basil, it's a flavorful and satisfying meal, perfect for any occasion.
Ingredients
- 1 cup Ricotta Cheese
- 2 cloves Garlic, minced
- ¼ cup Parmesan Cheese, grated
- 1 tbsp Fresh Parsley, chopped
- ½ cup Mozzarella Cheese, shredded
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 Egg
- 1 large Eggplant, sliced thinly lengthwise
- 1 cup Cento Rustica Passata
- Fresh Basil Leaves, for garnish
Directions
- Preheat your oven to 375°F. Slice the eggplant into thin slices lengthwise, about 1/4 inch thick, and lay them out on paper towels, sprinkling with salt to release excess moisture. After 15-20 minutes, pat them dry with paper towels. Bake for 10 minutes, then remove and set aside to cool. In a mixing bowl, combine ricotta cheese, minced garlic, grated Parmesan cheese, chopped parsley, shredded mozzarella cheese, salt, pepper, and one beaten egg. Mix until well combined. Place a spoonful of the ricotta mixture at the end of each eggplant slice and roll it up, placing them seam-side down in a baking dish. Pour Cento Rustica Passata over the rolled eggplant, covering them evenly. Sprinkle more shredded cheese and bake for 25-30 minutes until the eggplant is tender and the cheese is melted and golden brown. Let it cool slightly, then garnish with fresh basil slices before serving. Serves 4.
