Rolled Eggplant Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 5 servings
Ingredients
- 2 large eggplants, sliced lengthwise (1/4-inch thick slices)
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
- 1 egg
- 2 garlic cloves, minced
- 3 Tablespoon fresh basil, chopped
- 1 tsp. Garlic and Herb Seasoning Blend
- 2 1/2 cups tomato sauce
- 1/2 cup mozzarella cheese
- fresh basil, chopped
Directions
- Preheat the oven to 400F.
- Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes. Pat dry with a paper towel and wipe off remaining salt.
- Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
- While eggplant is baking, mix ricotta cheese, parmesan, egg, Salt Free Garlic and Herb Seasoning Blend, minced garlic, and fresh basil in a bowl.
- Prepare rollatini: Spread a layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled, spoon 1-2 Tbsp. of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
- Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!
