Also called Rollatini, these stuffed pockets of creamy eggplant get TWO YUMS UP 👍👍!!
These don’t have the calorie hit of traditional Eggplant Parmesan because there is no frying, no bread crumbs (gluten free) and you can lighten up on cheese at your discretion.
Dont be intimidated by eggplant, it’s really worth the bit of preparation.
In this recipe frying is eliminated completely by roasting the eggplant slices until they are soft enough to roll up.
With a steady hand and a sharp knife, slice 1/4“ slices of eggplant longways after removing heads. Salt both sides and let them drain 1/2 hour, then rinse and pat dry. Brush them with olive oil and lay them flat on foil covered roasting pans in a 400° preheated oven, 10 minutes one side, 4 minutes on the other. Let cool.
Fillings are optional but don’t skimp on the tomato sauce. Make it awesome with roasted Roma tomatoes and garlic, linked here. Coat a baking dish with a bottom layer of sauce.
As the eggplant cools, mix up ricotta cheese, shredded mozzarella, Parmesan, an egg, salt and pepper. I added spinach to mine, cooked and squeezed dry. Another fresh option is lemon, capers and thyme, a classic taste. Amounts will obviously depend on how much you are making. Be confident, make it up as you feel it.
Lay a couple tablespoons of the cheese mixture on the ends of each eggplant slice, roll up and lay seam side down in the dish.
Top with more sauce and cheese.
Cover dish with foil. Bake at 350° for about 45 minutes, then uncover and bake 15 minutes more until the cheese browns up nicely.
At the finish, fresh basil and a sprinkle of Parmesan. Absolutely wonderful!