Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Lay the eggplant slices on the baking sheet and sprinkle with salt. Let sit for 10 minutes to remove excess moisture.
4. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, garlic, salt, and pepper.
5. Spread 1/4 cup of the marinara sauce on the bottom of a 9x13 inch baking dish.
6. Pat the eggplant slices dry with paper towels.
7. Place a spoonful of the cheese mixture on each eggplant slice and roll up tightly.
8. Place the eggplant rolls seam side down in the baking dish.
9. Pour the remaining marinara sauce over the eggplant rolls.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and sprinkle the top with additional mozzarella cheese.
12. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 307
Fat: 19g
Carbohydrates: 18g
Protein: 18g
Sodium: 1056mg
Sugar: 10g
Fiber: 6g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or goat cheese.
- Instead of mozzarella cheese, you can use provolone cheese or fontina cheese.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato puree.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty version.
- Use zucchini instead of eggplant for a lighter version.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Don't skip the step of salting the eggplant to remove excess moisture.
- Use a spoon to spread the cheese mixture evenly on the eggplant slices.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant rollatini in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant rollatini on a platter with fresh basil leaves and a sprinkle of Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, red pepper flakes.
Pairings:
Garlic bread, Caesar salad, roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, sautéed spinach.
Troubleshooting advice:
- If the eggplant slices are too thin, they may fall apart when rolling. Try slicing them slightly thicker.
- If the eggplant rolls are too dry, add a little more marinara sauce on top before baking.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to cook the eggplant rollatini to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Eggplant rollatini is a traditional Italian dish that originated in the Campania region of Italy. It is typically made with thinly sliced eggplant that is rolled up with a cheese filling and baked in tomato sauce.
Flavor profiles:
Savory, cheesy, tangy, herbaceous.
Serving suggestions:
Serve the eggplant rollatini as a main dish for dinner or as an appetizer for a party.
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Region: Italian