Looking for a flavorful and easy-to-make dinner option? Look no further than this delicious eggplant rollatini casserole recipe. This Italian-inspired dish combines the rich flavours of eggplant, marinara sauce, and creamy cheese in a comforting casserole that is sure to please your taste buds, this recipe is a must-try.
Ingredients
2 large eggplants
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cups marinara sauce
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 10 minutes to release some of their moisture.
Pat the eggplant slices dry with a paper towel and brush them with olive oil. Place them on a grill pan or a baking sheet and cook them on medium-high heat until they are tender and have grill marks. This will take about 2-3 minutes per side. Set the cooked eggplant slices aside.
In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic, basil, parsley, salt, and pepper.
Spread about 1/2 cup of marinara sauce on the bottom of the baking dish.
Take one slice of cooked eggplant and spoon about 2 tablespoons of the ricotta mixture onto one end of the slice. Roll it up and place it in the baking dish, seam side down. Repeat with the remaining eggplant slices and ricotta mixture.
Pour the remaining marinara sauce on top of the eggplant rolls, covering them completely.
Sprinkle some extra mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminium foil and bake for 25 minutes.
Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Serve the eggplant rollatini casserole hot, garnished with fresh basil if desired.
Related
Eggplant Rollatini Casserole
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 1 tsp salt
- ½ tsp black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
- Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 10 minutes to release some of their moisture.
- Pat the eggplant slices dry with a paper towel and brush them with olive oil. Place them on a grill pan or a baking sheet and cook them on medium-high heat until they are tender and have grill marks. This will take about 2-3 minutes per side. Set the cooked eggplant slices aside.
- In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic, basil, parsley, salt, and pepper.
- Spread about 1/2 cup of marinara sauce on the bottom of the baking dish.
- Take one slice of cooked eggplant and spoon about 2 tablespoons of the ricotta mixture onto one end of the slice. Roll it up and place it in the baking dish, seam side down. Repeat with the remaining eggplant slices and ricotta mixture.
- Pour the remaining marinara sauce on top of the eggplant rolls, covering them completely.
- Sprinkle some extra mozzarella and Parmesan cheese on top.
- Cover the baking dish with aluminium foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve the eggplant rollatini casserole hot, garnished with fresh basil if desired.