Online Round 2 Recipe - Eggplant Rollatini

  • Level: Easy
  • Total: 1 hr
  • Prep: 5 min
  • Cook: 55 min
  • Yield: 4 servings
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Ingredients

2 tablespoons olive oil

1/2 medium onion, chopped

2 teaspoons minced garlic

1 (15-ounce) can crushed tomatoes

1 tablespoon chopped fresh basil leaves

Reserved ricotta filling from Veggie Lasagna recipe

1/2 cup grated mozzarella, divided

Reserved grilled eggplant from Veggie Lasagna recipe

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a medium saucepan over medium-high heat, add the olive oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer. Let simmer for 10 minutes. Remove from the heat and stir in the chopped basil.
  3. In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese.
  4. Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips. Roll
  5. Spread 1 cup of the tomato sauce onto the bottom of a small baking dish. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella. Bake in oven until the cheese is melted and bubbly, about 25 minutes.

Eggplant Rollatini

Eggplant Rollatini