Italian Eggplant Rollatini with Ricotta and Tomato Sauce

Italian Eggplant Rollatini with Ricotta and Tomato Sauce is a classic dish that combines tender eggplant slices with a creamy ricotta filling, all topped with flavorful tomato sauce. This dish is perfect for family dinners and special occasions alike.

Ingredients

• 2 large eggplants
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara or tomato sauce
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Fresh basil leaves
• Salt and pepper to taste

Preparation Steps

Start by preheating your oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips. Brush them with olive oil and season with salt and pepper. Roast or grill the slices until tender and slightly browned.

In a mixing bowl, combine ricotta cheese, grated Parmesan, minced garlic, chopped basil, salt, and pepper. Mix until smooth. Spread a thin layer of tomato sauce in the bottom of a baking dish.

Lay a roasted eggplant slice flat, spread a spoonful of ricotta mixture over it, then roll it up. Repeat with remaining slices. Arrange the rolled eggplants seam-side down in the baking dish.

Pour the remaining tomato sauce over the eggplant rolls and sprinkle shredded mozzarella on top. Cover with foil and bake for 25-30 minutes until bubbly and golden.

Serving Suggestions

Garnish with fresh basil leaves and serve hot. This dish pairs well with a side of garlic bread or a simple green salad for a complete Italian meal.

Tips for Success

• Use fresh eggplants for the best texture and flavor.
• If the ricotta mixture is too thick, add a splash of milk or cream to loosen it.
• Feel free to add cooked spinach or other vegetables to the ricotta filling for extra flavor.