Eggplant Rollatini

Directions

• Preheat your oven to 375°F (190°C).
• Grease a baking dish with Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil.
• 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.
• 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.
• After 15 minutes, pat the eggplant slices dry with paper towels to remove the excess moisture and salt.
• 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.
• 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.
• Pour Rao’s Homemade Marinara Sauce over the rolled eggplant slices, covering them evenly.
• Sprinkle some additional grated Parmesan cheese and shredded mozzarella cheese on top.
• 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.
• Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown.
• Serve the eggplant rollatini hot, garnished with fresh basil leaves if desired.