Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 2 tablespoons grated Parmesan

  3. 1 tablespoon water

  4. 1 teaspoon kosher salt

  5. 1/8 teaspoon garlic powder

  6. 2 medium eggplants

  7. 2 tablespoons diced red onion

  8. 2 cloves garlic, chopped

  9. 1 (14-ounce) can no-sugar-added diced tomatoes

  10. 1 (8-ounce) can no- sugar -added tomato sauce

  11. 1/2 teaspoon dried basil

  12. 1/4 teaspoon garlic powder

  13. 1/2 teaspoon dried oregano

  14. 1/8 teaspoon kosher salt

  15. 1/8 teaspoon freshly ground black pepper

  16. 15 ounces whole- milk ricotta cheese

  17. 8 ounces shredded mozzarella cheese

  18. 1/2 cup grated Parmesan

  19. 1/4 cup diced roasted red peppers

  20. 1 tablespoon chopped flat-leaf parsley

  21. 1 tablespoon chopped fresh oregano leaves

  22. 1 clove garlic, minced

  23. 1/4 teaspoon black pepper

  24. 1 large egg

  25. 4 ounces shredded mozzarella cheese

  26. 1 tablespoon olive oil

  27. 1/2 teaspoon dry oregano Leaves from

  28. 1 bunch of basil, torn into pieces Equipment:

  29. 9 by 13-inch baking dish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula . Turn oven down to 350 degrees F. Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more. Make the Cheese Filling: Mix all of the ingredients together in a bowl. To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish , and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil


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