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eggplant rollatini recipe

Written on Friday, August 19, 2016 | 4:03:00 PM


Ingredients : 
- 1 tbsp (15 ml) extra virgin olive oil
- 2 medium eggplants, sliced ¼-inch (0.5-cm) thick
- 8 oz (225 g) part-skim ricotta
- 1 large egg, beaten
- ¼ cup (5 g) fresh parsley leaves, finely chopped
- ¼ tsp crushed red pepper flakes
- Cinnamon or nutmeg, freshly ground
- Salt and freshly ground black pepper
- 4 cups (960 ml) marinara sauce
- Preheat oven to 350°F (176°C).

Preparation Method :
1) Heat the olive oil in a grill pan over medium heat. Add the eggplant slices in batches, grilling for 2–3 minutes per side until soft and tender. Set aside.

2) Mix together the ricotta, egg, parsley, crushed red pepper flakes, a very small pinch of cinnamon or nutmeg, and a pinch each of salt and pepper.

3) Place 1½ cups (355 ml) of the marinara sauce in the bottom of an 8x8-inch (20.5x20.5-cm) square baking pan. Spread about 2 tablespoons (15 g) of the ricotta mixture onto the grilled eggplant slices and roll up tightly. Place seam down into the marinara sauce and continue with remaining eggplant.

4) Cover with remaining marinara sauce and cook for 30 minutes until bubbly. Remove, let sit for 5 minutes and serve.

VEGAN OPTION: Sub Vegan Tofu Ricotta for ricotta, same amount.


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