Facile
Marcy
Eggplant Rollatini
6 minutesPréparation
25 minutesCuisson
469 kcalPar portion
Ingrédients pour 1
1/2
Aubergine
1/4 cup
Ricotta
1/3 cup
Mozzarella (râpé)
1/8 cup
Parmesan (râpé)
1/6 cup
Sauce marinara
1/8 cup
Basilic (frais)
Ustensiles
Four, Couteau, Moule à manqué, Plat à gratin
recette
- Étape 1
Preheat the oven to 375°F. Wash the eggplant & trim off the stem. Thinly slice the eggplant, lengthwise. - Étape 2
Line a sheet tray with parchment paper. Drizzle olive oil on the tray & add the eggplant slices. Season with salt & drizzle more olive oil on top. Toss the slices to evenly coat then bake in the oven for 10-12 min. - Étape 3
Roughly chop the basil. - Étape 4
In a small bowl, add ricotta, half of the grated parmesan cheese, garlic powder if you have & most of the chopped basil (saving a bit for garnish). Season with salt & pepper. Mix it all together. - Étape 5
Remove the eggplant slices from the oven. Once cool enough to handle, add a spoonful of the ricotta mixture on one end of each slice. Starting where the cheese filling is, roll up the slice. - Étape 6
In a baking dish, spread a layer of marinara sauce. Arrange the rolled eggplant over the sauce & spread the remaining marinara on top. Top with shredded mozzarella cheese & bake in the oven for 10-15 min, until the cheese is melted. For a crispy finish, use the oven's broiler setting for the final 2-3 min of cooking. - Étape 7
Remove the dish from the oven & top with the remaining grated parmesan. Garnish with the rest of the chopped basil, serve & enjoy!