This baked eggplant rollatini is easy to make and deliciously comforting. You won’t be able to resist the ricotta and basil-stuffed eggplant rolls! Watch the video belowto see how I make this in my kitchen.
Slice the eggplants into 1⁄4-inch slices and sprinkle both sides with salt. Let it sit for several minutes to release extra moisture.
Line a large pan with parchment paper and spread the eggplant on it. Drizzle with olive oil and bake for 10 minutes. Remove it from the oven and let it cool completely.
In a large mixing bowl, combine the ricotta cheese, parmesan cheese, egg, garlic, fresh basil, salt, and pepper.
Lightly grease a 9 x 13-inch baking dish. Add a thin layer of tomato sauce. To a single slice of eggplant, add a small spoonful of the cheese mixture to one side of it and roll it up tightly. Repeat the process until all the eggplant is rolled up.
Spoon the remaining tomato sauce over the eggplant rolls and top with mozzarella cheese and a tablespoon of parmesan cheese.
Cover the baking dish with tin foil and bake for 20 minutes before removing the foil and cooking uncovered for another 10 minutes or until the cheese is golden.
Video
Notes
TO STORE: The baked or unbaked rollatini will keep well in an airtight container or covered baking dish for up to 5 days in the fridge. Bake it directly from the fridge when it’s time to eat. TO FREEZE: Either assemble the rollatini in the dish before freezing or bake it as normal, then freeze once it’s cool.TO MAKE AHEAD: You can assemble the rollatini in the baking dish and keep it covered in the fridge up to 1 day ahead of baking.TO REHEAT: It’s best to reheat the eggplant rolls in a 350ºF oven until they’re warmed through. Reheat in a covered baking dish, then remove the foil during the last 5 to 10 minutes to get the cheese nice and bubbly again.