Our Farmer’s Market has stunning eggplants which turned this attractive dish, eggplant rollatini.
What’s Eggplant Rollatini?
The title itself offers you an enormous hit. It’s rolled eggplant, full of ricotta cheese, coated with selfmade tomato sauce and topped with mozzarella.
The excellent news right here is that it’s naturally low carb, bas the eggplant is first sliced and baked with NO breading, simply olive oil after which rolled with with the cheese.
Select Eggplant…
Select lengthy slender eggplant that may yield lengthy slices. Have in mind they’ll shrink a bit if you bake them to melt them.
How you can Drain and Put together Ricotta Cheese for Eggplant Rollatini
Not all ricotta cheese is equal. I like the Polly O model as a result of it’s a bit firmer doesn’t require a lot draining. Nonetheless with most manufacturers of ricotta cheese, there’s a little bit of liquid that you’ll want to drain. Put the ricotta in a colander lined with damp paper towel or cheesecloth. I simply depart it like that for an hour. You would additionally cowl with plastic, and put a heavy bowl on prime to push out that further liquid.
Season with pecorino cheese or parmesan, parsley or basil, and add one egg per two cups.
- Ricotta Cheese
- Parmesan or Pecorino
- Egg
- Basil or Parsley
- Salt, Pepper
Fast Selfmade Tomato Sauce
That is simply as straightforward as opening a jar of sauce.
You’ll be baking the eggplant rollatini in tomato sauce. You may make a really clear, fast sauce with a big can of San Marzano Tomatoes.
Warmth garlic simply till softened in olive oil. Crush tomatoes in your arms, add to grease. Add salt, pepper and cook dinner on low, whereas making ready eggplant and ricotta cheese. I wish to then puree the sauce with an immersion blender.
- San Marzano Tomatoes
- Olive Oil
- Salt, Pepper
- Garlic
Slice Eggplant and Bake to Soften
Slice eggplant about 1/4 inch thick. It’s finest to make use of a mandolin to maintain slices even. I made two variations, one with pores and skin on, one with pores and skin off. It’s positive both manner.
Sweat out the additional water content material by salting for Quarter-hour. Rinse off salt, dry with paper towels.
Brush with small quantity olive oil. Bake till softened about 10-Quarter-hour. The slices must be gentle sufficient to roll, however not so gentle, they disintegrate.
Roll and Stuff Eggplant
As soon as baked slices are cooled place about 2 tablespoons of ricotta combination and roll. Cowl backside of baking dish with tomato sauce (simply sufficient to cowl backside). Place seam facet down on sauce. Cowl with extra sauce, grated cheese and mozzarella. Pi
Bake
Cowl with foil and bake for 45 minutes. Take away foil and bake for 5 extra minutes. Let this cool for five minutes earlier than serving. Take pleasure in with a facet salad and crusty bread.
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Extra Eggplant Dishes
Eggplant Rollatini
Eggplant, baked, full of ricotta, rolled, topped with sauce and mozzarella.
Servings: 0
- 2 eggplants
- 2 tablespoons olive oil
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 tablespoon pecorino romano or parmesan
- 1 cup mozzarella cheese shredded
- 2 tablespoons chopped basil or parsley
- 2 teaspoons salt
- 1/2 teaspoon freshly floor black pepper
Tomato Sauce
- 1 tablespoon olive oil
- 1 clove garlic
- 16 ounce San Marzano Tomatoes
- salt and pepper
Tomato Sauce
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Warmth oil in sauce pan and soften garlic. Add tomatoes. Crush along with your arms. Proceed to cook dinner on low, whereas making ready dish. When you’re prepared so as to add sauce to dish, you may mix utilizing an immersion blender. That is an choice and one thing I love to do.
Sweat Eggplant
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Slice eggplant 1/4 to 1/2 inch thick. Use a mandolin if in case you have one for even slicing. Lay out slices and salt to sweat out moisture. This can take about 15-20 minutes. Rinse salt off and dry with paper towels.
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Lay eggplant on baking dish on parchment paper. Brush with olive oil and bake at 375 levels F. for 10-Quarter-hour, relying on thickness of your eggplant. Take a look at to see if eggplant simply rolls. You do not wish to bake so lengthy that you could’t roll.
Put together Ricotta Cheese
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As soon as drained, combine ricotta with egg, 2 tablespoons of grated pecorino romano and parmesan, 2 tablespoons mozzarella, parsley or basil. Season as wanted with floor black papper and salt. If utilizing pecorino, use only a contact salt, a this cheese is salty.
Roll Eggplant and Bake
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As soon as eggplant is baked and cooled, add roughly two tablespoons ricotta combination to slices and roll. Place sauce on backside of dish and place eggplant seam facet down onto sauce. Prime with extra sauce, and sprinkle with mozzarella.
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Cowl with foil and bake at 375 for 35-40 minutes. Uncover and proceed to bake for five to 10 minutes extra.
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