Eggplant Rolatini

This delicious dish consists of ricotta filled rolled eggplant slices baked in tomato sauce and covered with melted mozzarella. This is great as an entree or appetizer. Give it a try.

Eggplant Rollatini
(Makes 6 servings)

INGREDIENTS
2 large eggplants, sliced lengthwise (1/4-inch thick slices)1 cup ricotta cheese2 garlic cloves, minced3 tbsp fresh basil, chopped½ cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish1 egg1/4 teaspoon salt1/2 teaspoon black pepper2½ cups tomato sauce½ cup mozzarella cheese

Directions
Preheat the oven to 400.
Peel and slice the eggplant.
Cut the eggplant lengthwise into ¼ inch thick slices.
Sprinkle salt on both sides and let it sit” for 20 minutes.
Pat dry with a paper towel and wipe off the remaining salt.
Place the slices on a lined baking tray and bake for 10-15 minutes. Allow to cool.
In a bowl mix together the ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix well..
Cover the bottom of the baking dish with tomato sauce.
Spoon 1-2 tbsp of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish. Repeat until finished.
Spoon tomato sauce on the rolled-up eggplant, and sprinkle with mozzarella cheese.
Cover with foil and bake for 30 minutes, then uncover and bake for 10 extra minutes.