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Eggplant Rollatini with Fettuccine
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4 inch thick slices
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1 egg
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- 8 oz fettuccine pasta
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes to draw out the moisture. Pat dry with paper towels.
- In a bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, egg, and chopped basil. Season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Place a spoonful of the ricotta mixture on each eggplant slice and roll up. Place the rolls seam side down in the baking dish.
- Top the eggplant rollatini with the remaining marinara sauce and sprinkle with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
- Bake for 30-35 minutes, or until the cheese is bubbly and golden brown.
- While the rollatini is baking, cook the fettuccine pasta according to the package instructions. Drain and toss with olive oil to prevent sticking.
- Serve the eggplant rollatini alongside the fettuccine pasta. Enjoy!
Eggplant Rollatini with Fettuccine is a classic Italian dish that combines the rich flavors of eggplant, cheese, and pasta. The history of this dish can be traced back to the southern regions of Italy, where eggplant is a staple ingredient in many traditional recipes. The dish is believed to have originated in the Campania region, known for its rich culinary heritage. The dish typically consists of thinly sliced eggplant, which is lightly fried or grilled, then rolled with a mixture of ricotta, Parmesan, and mozzarella cheese. The rolls are then baked in a savory tomato sauce until bubbly and golden. The fettuccine is cooked al dente and served alongside the eggplant rollatini, creating a satisfying and comforting meal. Many Italian chefs and restaurants have put their own spin on this classic dish, adding ingredients like spinach, prosciutto, or basil to the filling, or incorporating different types of cheese for a unique flavor profile. The key to a delicious eggplant rollatini with fettuccine is using fresh, high-quality ingredients and taking the time to layer the flavors for a truly memorable dining experience. One famous alternative method for making this dish is to grill the eggplant slices instead of frying them, adding a smoky depth of flavor to the dish. Another variation is to use a creamy Alfredo sauce instead of tomato sauce for a decadent twist on the traditional recipe. Today, some of the best versions of this dish can be found in authentic Italian restaurants in the United States, particularly in cities with a strong Italian-American culinary tradition, such as New York City, Boston, and Chicago. When making this dish at home, it's important to pay attention to the seasoning of the tomato sauce and the consistency of the cheese filling, as these elements can make or break the dish. Whether enjoyed at a cozy trattoria or prepared in a home kitchen, eggplant rollatini with fettuccine is a timeless Italian favorite that never fails to delight the senses.
75 min
4 servings
480 calories
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