Eggplant Rollatini is an extra special meal that is surprisingly easy to prepare! Stuffed with three creamy cheeses and topped with a hearty ground veal tomato sauce, this is a cozy dinner the whole family will love!
2large Italian eggplantsTops and bottoms cut off and sliced length-wise into ¼ inch thick slices (each eggplant should make around 6-7 slices)
kosher salt, to taste
ground black pepper, to taste
Veal sauce
Olive oil cooking spray
1mediumonion, chopped
2large cloves garlic, minced
1poundground veal
kosher salt, to taste
ground black pepper, to taste
2 ½cupsmarinara sauce, (I use this easy recipe to make it myself)
Cheese filling
16ouncesRicotta cheese
1cupshredded Romano cheese(or parmesan) divided
1cupshredded mozzarella cheesedivided
¼teaspoonground black pepper
1teaspoondried parsley
1teaspoongarlic powder
1large egg
Instructions
Preparing the eggplant
Preheat the oven to 350 degrees and line 2 sheet pans with foil. Spray with cooking spray and lay eggplant slices in a single layer on the pans.
Sprinkle kosher salt onto the eggplant to taste and rest for 10 minutes.
Pat the eggplant slices with a dry paper towel to absorb any moisture. Sprinkle with black pepper to taste, spray with cooking spray and bake for 20 minutes.
Making the veal sauce
While the eggplant slices bake, heat a large saute pan over medium high heat and spray with cooking spray.
Add onions and garlic to the pan and saute stirring often for around 3 minutes to soften.
Add ground veal to the pan and break up with a wooden spoon.
Saute until brown, around 6-7 minutes stirring often. Drain any excess grease.
Season to taste with salt and pepper and add marinara sauce.
Once the sauce begins bubbling reduce heat to low and hold at the lower temperature until you're ready to use the sauce.
Making the cheese filling
In a large mixing bowl combine ricotta cheese, ½ cup shredded Romano cheese, ½ cup shredded mozzarella cheese, black pepper, dried parsley, 1 teaspoon garlic powder, and the egg and stir well until fully combined.
Assembling the rollatini
Once the eggplant is out of the oven, raise the oven temperature to 400 degrees and allow the eggplant to cool for 5 minutes.
While the eggplant cools, spread 1-2 ladles of sauce in a thin even layer in the bottom of a 9" x 13" pan.
Divide cheese between each eggplant slice, placing around 2 Tablespoons on the wider side of the slice.
Roll the eggplant slices starting on the cheese side and carefully place them into the prepared 9" x 13" pan, lining them in on each side of the pan seam side down.
When the pan is full, ladle remaining sauce evenly over the rollatini.
Bake for 35-40 minutes or until they reach an internal temperature of 165 degrees.
Top with remaining Romano and mozzarella cheeses and return to the oven for a few minutes to melt the cheese. Serve immediately.