Easy to make, this eggplant rollatini uses fresh eggplant rolled with a cheesy filling and topped with a savory sauce, you'll totally forget it is meatless!
28ouncecan peeled whole tomatoescrushed by hand with juice
Instructions
The Sauce
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown (8 to 10 minutes). Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper, to taste.
The Eggplant
Meanwhile, slice ends off the eggplant and discard. Cut the eggplant lengthwise into ¼-inch-thick slices. Discard the two leftover skin covered ends. You should at least 10 good slices total. Lay slices in a straining basket and sprinkle both sides liberally with salt. Let stand for 15 to 30 minutes, then rinse the salt off under cold running water and pat slices dry.
Preheat oven to 375 degrees F. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool until cool enough to handle.
The Cheese Mixture
In a small bowl, mix the ricotta and ¼ cup of Parmesan cheese, with a fork until well blended, then fold in herbs to combine.
The Rollatini
In a 9x12 baking dish or two small 8x10 baking dishes pour in about a ½ cup of sauce to cover the bottom of the dish. Place about 1 tablespoon of the cheese mixture, spreading it down the center of each eggplant slice. Roll up slices and place seam-side down into the sauce covered baking dish. Top with remaining sauce, mozzarella cheese and sprinkle with remaining Parmesan.
Bake uncovered until rollatini are heated through and mozzarella cheese melts; about 30 to 45 minutes.
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