Eggplant Rollatini with Marinara

Eggplant Rollatini with Marinara Recipe

Welcome to my kitchen! Today, I’m going to share with you my recipe for delicious Eggplant Rollatini with Marinara sauce. This dish is a perfect combination of flavors and textures, making it a crowd-pleaser for any occasion. So, let’s get started!

Ingredients:

• 1 eggplant, thinly sliced (about 1 centimeter or 1/2 inch thick)
• 1 cup (250 grams) ricotta cheese
• 1/4 cup (25 grams) grated Parmesan cheese
• 1/4 cup (15 grams) chopped parsley
• 1 clove garlic, minced
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup (120 milliliters) marinara sauce
• 4 ounces (115 grams) mozzarella cheese, shredded

Directions:

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch (23×33 centimeters) baking dish.
4. Arrange half of the eggplant slices over the sauce.
5. Spoon the ricotta mixture over the eggplant slices, spreading it evenly.
6. Place the remaining eggplant slices on top of the ricotta mixture, followed by the remaining marinara sauce.
7. Sprinkle the shredded mozzarella cheese over the top.
8. Bake the dish in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.

Notes/Tips:

• If desired, you can substitute 1/2 cup of ground beef for the ricotta mixture to add some meaty flavor to the dish.
• Feel free to experiment with different types of cheese, such as mozzarella, cheddar, or Swiss, based on your personal preference.

Now that your Eggplant Rollatini with Marinara sauce is ready, serve it hot and enjoy the wonderful combination of flavors. This dish is perfect as a main course or even as a side dish for a special dinner. Bon appétit!