Eggplant Rollatini - eggplant roll-ups filled with ricotta, mozzarella and Parmesan mix covered with tomato sauce and topped with more cheese. Great vegetarian comfort food dish.
Ingredients:
1 large eggplant
250g ricotta cheese
100g mozzarella cheese
100g parmesan cheese
1 handful of fresh parsley
1 tbsp cumin powder (or any dried herbs of your choice)
1 egg
1 lemon (zest only)
1.5 cups marinara tomato sauce
Olive oil
Salt and pepper
Instructions:
1.Slice one large eggplant and place on a baking tray (line the baking tray with parchment paper or silicone mat). Drizzle or brush a little olive oil on each piece of eggplant and season with salt and cumin powder. Bake for 20 minutes or until golden brown.
2. In a mixing bowl, add your ricotta cheese. Grate and add a three-quarter cup of mozzarella cheese. Add the grated Parmesan cheese. Add one whole egg. Chop and add the fresh parsley. Add the zest of lemon. Season with salt and pepper and mix well.
3. In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
4. Remove the eggplant from the oven when cooked and leave to cool a few minutes. Place an eggplant slice on your workbench. Scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
5. Top each piece with the remainder of mozzarella cheese. Bake for 20 minutes or until golden brown.
6. Once cooked, remove from the oven and let it cool for 5-10mins before serving.
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