The flavors of this cheesy eggplant rollatini will win you over. Ricotta, parmesan, and spices are simply filled inside baked eggplant without any breading. Finally, top with freshly grated cheese and rich tomato sauce and bake until golden. I've grown to adore including eggplant in my dishes over the years. I'm presenting one of my favorites today, too!
If you've never eaten it before, eggplant rollatini is an Italian dish made of thinly sliced eggplant that is "rolled" up with ricotta cheese and a herb filling. The eggplant is customarily coated with flour before being prepared. In Italy, the term "rollatini" or "involtini" describes food that may be eaten in little portions or that has been wrapped up with a filling.
You'll notice that this recipe a little is different from the standard Italian cooking technique. The eggplant slices are baked rather than fried without any breading, as opposed to being dusted with flour, pan-fried, then rolled up and baked. Some people who are accustomed to traditional rollatini may be surprised by the results, which are really tasty!
Ingredients:
1 eggplant, sliced lengthwise
1 cup ricotta
1/2 cup Parmesan
5 garlic cloves
1/2 tablespoon salt
1 tablespoon Aleppo pepper
1/2 tablespoon black pepper
1/2 tablespoon truffle powder
Olive oil
1 teaspoon red pepper flakes
16 oz. Tomato sauce
Salt
Aleppo pepper
Black pepper
3/4 cup heavy cream
3 tablespoons pesto sauce
1/2 cup grated Parmesan
Directions:
Preheat oven to 400 degrees F.
Sliced eggplants and sprinkle with salt. Let sit for five minutes.
Dry eggplant with paper towels and place it on a baking tray and brush with oil.
Place in the oven for 10 minutes.
In the meantime, place the ricotta in a bowl with Parmesan, salt, Aleppo, pepper, black pepper, and truffle powder, and grate in two garlic cloves. Mix well.
In a pot, add olive oil, squeeze the remaining garlic, and red pepper flakes. Cook on high heat for one minute.
Add tomato sauce, salt, Aleppo pepper, and black pepper, and cook for five minutes on medium-high heat.
Add heavy cream, and cook for an additional three minutes.
Pour half of the tomato sauce into a baking dish.
Remove eggplant from the oven, add one heaping tablespoon of the ricotta mixture onto each slice, and roll.
Place rolled eggplants into a baking dish on top of tomato sauce.
Add the remaining tomato sauce on top of the eggplants.
Dalop pesto sauce all over the top and grate Parmesan to cover the dish.
Return to oven and cook for an additional 15 minutes.
