The Corporate Cookbook

About This Recipe:

Eggplant rollatini requires a few different steps, but if you have an hour to spare, it is definitely worth it. Eggplant is one of my favorite vegetables, especially when roasted, and tomato sauce and 3 types of cheese make this dish totally irresistible. You could simplify this recipe by using a jarred tomato sauce instead of making your own, but aside from chopping the onions, the sauce is a cinch to make. Let’s get to rolling!

Enjoy!

Ingredients (4 servings)

-2 small eggplants, sliced lengthwise 1/4 inch
-1/3 cup shredded mozzarella cheese
-Olive oil
-Salt and pepper

Tomato Sauce
-1 onion, finely diced
-4 garlic cloves, minced
-3 tbls tomato paste
-20 oz crushed tomatoes
-2 tbls fresh basil, chopped

Filling
-1 cup ricotta cheese
-1/4 cup grated parmesan cheese
-1/4 cup fresh parsley, chopped
-1 egg

Instructions (1 hour)

1. On a well oiled baking sheet, place the sliced eggplant in a single layer. Drizzle with more olive oil and season with salt and pepper. Roast at 400 degrees F for 15 minutes.
2. While the eggplant is in the oven, move on to the tomato sauce. In a pot over medium heat, sauté the onions in olive oil for 5 minutes. Then add in the garlic and tomato paste and cook for another minute. Pour in the crushed tomatoes and simmer with the lid on for 10 minutes. Stir in the fresh basil and season with salt and pepper.
3. In a small bowl, mix together all of the filling ingredients.
4. After the eggplant has finished roasting and is cool, start assembling the rollatini. In a large baking dish, ladle enough sauce to cover the bottom of the dish. Then spoon 1-2 tbls of the filling into each eggplant slice and roll up and place into the dish. Then spoon the remainder of the sauce over the eggplant and sprinkle with the mozzarella. Bake at 425 degrees F for 30 minutes.