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Creamy Eggplant Rollatini with Tomato Sauce
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4 inch thick slices
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 1/4 cup grated mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
- In a bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped basil, salt, and black pepper.
- Spread a spoonful of the cheese mixture onto each eggplant slice and roll up tightly.
- Spread 1 cup of marinara sauce in the bottom of a baking dish. Place the rolled eggplant slices seam side down in the dish.
- In a small saucepan, heat the remaining 1 cup of marinara sauce and the heavy cream over medium heat until heated through. Pour the creamy tomato sauce over the eggplant rollatini.
- Sprinkle the grated mozzarella cheese on top of the sauce.
- Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the rollatini cool for a few minutes before serving. Enjoy!
Eggplant Rollatini with creamy tomato sauce is a classic Italian dish that originated in the Campania region. This delectable dish features thinly sliced eggplant, rolled up with a savory filling of ricotta, Parmesan, and herbs, then baked to perfection and smothered in a luscious creamy tomato sauce. The creamy tomato sauce adds a rich and velvety texture to the dish, elevating its flavors to new heights. Renowned chefs like Lidia Bastianich and Giada De Laurentiis have popularized this dish, and it has become a staple in Italian restaurants worldwide. For the best version of this dish, head to authentic Italian trattorias in Naples or Sorrento, where the freshest ingredients make all the difference. The key to nailing this dish lies in the creamy tomato sauce, which should be velvety, tangy, and perfectly seasoned to complement the earthy flavors of the eggplant. Buon appetito!
75 min
4 servings
380 calories
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