Eggplant rollintini is an Italian classic, one of my favorites! Its typically made with breaded and fried eggplant but I decided to lighten up this classic. This dish is super easy to make, especially since we are taking out the whole breading process. I had marinara sauce already made from Sunday, you can make your own or if you are in a pinch use a store bought sauce. My sauce is pretty basic; garlic and onions or shallots sautéed in olive oil, canned tomato puree, lots of fresh basil, salt and pepper. Let it simmer away for a couple hours and your good to go.
Here, the eggplant is sliced lengthwise, grilled then filled with a creamy ricotta mixture. Rolled up, topped with sauce and mozzarella. Its then baked until golden and bubbly. I baked mine in individual all clad baking dishes but you can certainly use a single larger one. This will definitely be a new favorite! You certainly won’t miss the fried version! I served mine with a little bit of broccoli rabe on the side.
2 cups part skim ricotta
1/4 cup grated pecorino romano
a handful of chopped parsley
1 1/2 cups marinara sauce
3/4 cup part skim shredded mozzarella
salt and pepper
Oven at 375 degrees.
Cut the eggplant lengthwise into approx 1/2″ slices (I got 9 slices). The only skin I cut off is the very ends so that none of the slices have a side on skin. Using a grill pan, over medium high heat, place the eggplant on and cook a few minutes per side. Season lightly with salt and pepper. The eggplant will become softened, do not cook too long or it will fall apart.
In a small bowl, combine the ricotta, egg, parsley and grated pecorino. Season with pepper.
Slather the mixture onto each slice of grilled eggplant. Roll up and place into a baking dish that has a thin layer of sauce.
Top with a little more sauce and the shredded mozzarella. Bake for approx 20 minutes, until lightly golden and bubbly.
*this is my original recipe*