Recipe courtesy of George Stella
Episode: Mangia!
Save Recipe Print
Total:
1 hr 2 min
Prep:
25 min
Cook:
37 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Eggplant: 
Tomato Sauce:
Cheese Filling:
Topping:
Garnish:

Directions

Special equipment: 9 by 13-inch baking dish

Preheat oven to 400 degrees F. 

Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.

Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more. 

Make the Cheese Filling: Mix all of the ingredients together in a bowl. 

To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Chile Relleno Casserole

Recipe courtesy of Food Network Kitchen

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Breakfast Casserole

Recipe courtesy of Food Network Kitchen

Potato Casserole

Recipe courtesy of Trisha Yearwood

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories