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Eggplant rollatini recipe
Eggplant rollatini recipe
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Italian-inspired vegetarian bake with ricotta, parmesan, and mozzarella - can be prepped in advance for cheesy comfort.
Ingredients:
  • 2 (about 700g each) eggplant, cut into 5mm-thick slices
  • 36.40 gm extra virgin olive oil
  • 2 green shallots, thinly sliced
  • 280g baby spinach, coarsely chopped
  • 300g fresh ricotta
  • 500g bottle Napoletana pasta sauce
  • 100g (1 cup) coarsely grated mozzarella
  • 20g (1 ⁄4 cup) finely grated parmesan
  • Fresh basil leaves, to serve
Instructions:
  • Preheat the grill on high. Line a baking tray with foil. Arrange the eggplant slices in a single layer on the tray. Spray with oil and season. Grill for 3-4 minutes until lightly browned and tender. Transfer to a plate and preheat the oven to 220C/200C fan forced.
  • Heat oil in a 25cm ovenproof frying pan over medium heat. Sauté shallot and garlic for 1 minute until aromatic. Add spinach and stir for 2-3 minutes until wilted. Drain excess liquid, then combine with ricotta in a bowl. Season and mix well.
  • Lay the grilled eggplant slices on a clean surface, spread ricotta mixture on one end of each slice, then roll them up. Place the rolls in a pan, top with sauce, mozzarella, and parmesan. Bake for 20 minutes until cheese is golden and melted. Finish it off with a sprinkle of fresh basil before serving.

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