Eggplant Rollatini with Side Salad

Instructions

1. 1

   Prepare the eggplant

   • Trim the ends off the eggplants and slice them lengthwise into 1/4-inch thick planks.
   • Arrange the slices in a single layer on baking sheets or in a colander.
   • Sprinkle evenly with 1 tsp of salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
   • Rinse the slices thoroughly under cold water to remove all the salt and pat them completely dry with paper towels. This is a crucial step.
2. 2

   Make the fresh tomato sauce

   • While the eggplant sweats, heat 1 tbsp of olive oil in a large pot over medium heat.
   • Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add 3 cloves of minced garlic and the red chili flakes (if using). Cook for 1 minute until fragrant.
   • Stir in the chopped tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, until tomatoes break down.
   • Stir in the chopped basil and a pinch of the remaining salt. Use an immersion blender to blend the sauce until mostly smooth. Set aside.
3. 3

   Bake the eggplant slices

   • Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
   • Arrange the dried eggplant slices in a single layer on the prepared sheets.
   • Brush both sides of the slices lightly with the remaining 2 tbsp of olive oil.
   • Bake for 15-20 minutes, flipping halfway through, until golden and pliable. Let them cool slightly.
4. 4

   Make the ricotta filling

   • In a medium bowl, combine the part-skim ricotta, 1 cup of mozzarella, 1/4 cup of Parmesan, the beaten egg, chopped parsley, the remaining 2 cloves of minced garlic, the remaining salt, and black pepper.
   • Mix with a fork until just combined. Do not overmix.
5. 5

   Assemble the rollatini

   • Reduce oven temperature to 375°F (190°C).
   • Spread about 1 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.
   • Lay a baked eggplant slice flat. Spread about 2 tablespoons of the ricotta filling evenly over it.
   • Roll it up snugly and place it seam-side down in the baking dish. Repeat with the remaining slices.
6. 6

   Bake the dish

   • Pour the remaining tomato sauce over the eggplant rolls.
   • Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese over the top.
   • Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
7. 7

   Rest and serve

   • Remove from the oven and let the rollatini rest for 10 minutes. This helps the rolls set and makes serving easier.
   • Garnish with fresh basil before serving.