Eggplant Rollatini

ASIAN AT HOME(5)
Olga Insua: "It was excellent and very easy. Only tweak I will…" Read More
26Ingredients
50Minutes

Ingredients

US|METRIC
  • 1 pound eggplant (cut into ½ to ¼-inch thin 8 slices)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1 handful fresh basil (sliced, plus more for garnish)
  • 1 fresh lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cheese (shredded parmigiano)
  • 1 1/4 cups marinara sauce
  • 8 ounces mozzarella (shredded or thinly sliced)
  • 1 pound eggplant (cut into 1/2 to 1/4-inch thin 8 slices)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1 handful fresh basil (sliced, plus more for garnish)
  • 1 fresh lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cheese (shredded parmigiano)
  • 1 1/4 cups marinara sauce
  • 8 ounces mozzarella (shredded or thinly sliced)
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    Reviews(5)

    Olga Insua a month ago
    It was excellent and very easy. Only tweak I will make is to cut the lemon zest by half. A keeper!
    Steve Clinton 6 months ago
    We loved it. Served it to my picky vegetarian and she was thrilled Added mushrooms and black olives
    Crawford a year ago
    Everyone loved it. I added spinach to the filling.
    Elisabeth V. 2 years ago
    Turned out great! Used homemade tofu "ricotta" instead of regular ricotta cheese, and it was delicious!
    Vince 2 years ago
    Very easy to make Leaves room to add or reduce to the directions Was a very good alternative from a”meat” dinner Better sauce better meal ...
    Tonia C. 2 years ago
    It was great. I added spinach to the ricotta yum. Next time I will cut the eggplant slices thinner. I also used fresh mozzarella yum. The whole family loved it!
    Karen none 2 years ago
    Delicious! We give it 5 stars
    Lori Sari 2 years ago
    This was very good! My family really enjoyed it. It is a healthier and easier version of a recipe I made before where the eggplant was fried. I did double the filling recipe and used extra sauce. Will definitely make again.
    Sharlene Mendez 3 years ago
    this turned out so good, the lemon zest in the ricotta was really good. I will definitly make it again

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