Eggplant Rollatini

Eggplant Rollatini, Step by Step

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1. Heat the oven to 220°C / 430°F. Salt the aubergine slices and leave for 20 minutes. Pat dry, brush with the oil and roast for 15 minutes, turning once. Cool slightly and reduce the oven to 190°C / 375°F.

   Mark done Start 20 min timer

2. Mix the ricotta, egg, half the parmesan, spinach, basil and pepper.

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3. Spread a tablespoon of filling on each slice and roll up from the wide end.

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4. Spread half the tomato sauce in a baking dish. Set the rolls on it seam side down and pour over the rest of the sauce.

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5. Top with the mozzarella and remaining parmesan. Bake for 30 minutes until bubbling.

   Mark done Start 30 min timer

Tips for Making Eggplant Rollatini

• Slice the aubergine evenly at 7 mm.
• Cool the slices before rolling.
• Place the rolls seam side down.

What to Serve with Eggplant Rollatini

• Crusty bread
• Green salad
• Spaghetti
• Red wine

Storing & Reheating Eggplant Rollatini

Keeps for 3 days in the fridge. Reheat covered at 180°C / 356°F for 15 minutes.

Eggplant Rollatini FAQ: Common Questions

Eggplant Rollatini Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.