Name: Eggplant Rollatini
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 1 medium eggplant, peeled and cut lengthwise into 6 long slices between ¼ in [6 mm] and ½ in [12 mm] thick; 1 egg yolk; 2 Tbsp olive oil, plus more as needed; Kosher salt and Freshly ground black pepper; ½ cup [40 g] shredded mozzarella cheese; 1 cup [240 ml] marinara sauce; ½ lemon, cut into 4 wedges; ¼ cup [8 g] grated Parmesan cheese; ⅔ cup [160 g] whole-milk ricotta cheese; 3 Tbsp chopped fresh basil

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

If you like eggplant Parmesan, you’re going to love eggplant rollatini. Picture fried eggplant rolled into a tidy bundle with a secret center of ricotta cheese. In case you didn’t know, eggplant Parmesan doesn’t have a hidden center of cheese. Nope. No cheese in the center.

Ingredients

1 medium eggplant, peeled and cut lengthwise into 6 long slices between ¼ in [6 mm] and ½ in [12 mm] thick
Kosher salt and Freshly ground black pepper
2 Tbsp

Method

Preheat the oven to 350°F [180°C].
Season the eggplant slices with salt and pepper.
Heat a 12-in [30.5-cm] skillet over medium-high heat, and add the 2 Tbsp olive oil. When the oil shimmers, add the eggplant in batches, adding more oil if nec

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Ingredients

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