Preheat Oven to 380 degrees F. Use a Mandolin Slicer or your knife to cut the eggplant into thin ¼inch slices.
Season your Eggplant slabs with salt and allow them to sit for 8-10 minutes. After 8-minutes, pat them dry using a paper towel.
Brush Olive Oil on the Eggplant slabs. Bake it in a preheated oven at 380 degrees F for 8-minutes. Once done allow them to cool down for a while.
In the meantime make the filling. Take a medium-sized mixing bowl. Combine Ricotta Cheese, Shredded Mozzarella Cheese, Grated Parmesan Cheese, Salt, Ground black pepper, Smoked Paprika, dried Oregano, and Basil Pesto.Mix well to combine.
Place the filling in the center of the Eggplant slices. Roll them up from one side.
Preheat oven to 350 degrees F.Take a 9x13 inch baking dish. Pour Marinara Sauce (save some for later), and arrange eggplant rollatini's in a single layer as shown in the picture.Add remaining Marinara Sauce and basil pesto on the rollatini. Finish it off with some shredded Mozzarella Cheese.Bake in a preheated oven at 350 degrees F for 30-minutes.
Garnish with freshly chopped basil or parsley. Serve with any side salad.
Eggplant Rollatini Recipe
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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