Directions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil.

2. Slice the eggplants lengthwise into 1/4-inch thick slices. You can leave the skin on or peel it, depending on your preference. Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 15 minutes to draw out excess moisture.
3. While the eggplant is resting, prepare the filling. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, minced garlic, chopped basil, and egg. Mix until well combined. Season with salt and pepper to taste.
4. After 15 minutes, pat the eggplant slices dry with paper towels to remove the excess moisture and salt.
5. Heat a grill pan or skillet over medium-high heat. Brush the eggplant slices lightly with Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil and grill them for about 2-3 minutes on each side until they are tender and have grill marks. You can also broil them in the oven for a few minutes on each side if you prefer.
6. Once the eggplant slices are cooked, place a spoonful of the cheese mixture onto one end of each slice, then roll it up and place it seam-side down in the prepared baking dish.
7. Pour Rao's Homemade Marinara Sauce over the rolled eggplant slices, covering them evenly.
8. Sprinkle some additional grated Parmesan cheese and shredded mozzarella cheese on top.
9. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown.
11. Serve the eggplant rollatini hot, garnished with fresh basil leaves if desired.