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Eggplant Rollatini Recipe
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List of Ingredients:
- 2 eggplants, sliced thinly (about 1/4 inch)
- 1/2 onion, minced
- 1 zucchini, grated or thinly chopped
- 2 garlic cloves, minced
- 1/2 cup shredded part skim mozzarella cheese
- 1/2 cup part skim ricotta cheese
- 1/4 cup basil, chopped
- 3 tbsp Parmesan cheese
- 1 egg white
- Salt and pepper to taste
- 2 cups marinara sauce
- 4 oz fresh mozzarella, sliced thin
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1
Preheat the oven to 400 degrees. Chop the eggplant lengthwise into planks, about 1/4 inch thick.
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2
Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel.
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3
Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.
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4
While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.
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5
Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, ricotta, basil, egg white, and Parmesan. Mix together.
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6
Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled.
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7
Cover with the remaining sauce and place the sliced fresh mozzarella on top. Bake for 15-20 minutes or until the cheese and sauce is bubbly.
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ENJOY!
Make this delicious Eggplant Rollatini recipe and tag us! @slenderkitchen
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