My Favorite Way to Make Eggplant Rollatini

We make this eggplant rollatini all year, but especially in the summer! It's one of my favorite eggplant recipes. In Italy, it's called Involtini di Melanzane, which is made of thinly sliced eggplant rolled up with an herbaceous ricotta filling and baked with more cheese and sauce.

Rather than frying the eggplant and dredging it in flour like most Italian restaurants serve rollatini, we're baking the eggplant instead with no flour needed. The results are lighter and a little healthier, but they taste just as delicious as the classic version!

RECIPE: https://asimplepalate.com/blog/baked-...

INGREDIENTS
2 large eggplants, sliced lengthwise (1/4-inch thick slices)
1 cup ricotta cheese
1/2 heaping 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
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups tomato sauce
1/2 cup mozzarella cheese

TOOLS I USE
Hand Cheese Grater: https://amzn.to/4dQCe3w
My Favorite Cheese Grater: https://amzn.to/3yc7OJi
Pepper Mill: https://amzn.to/46ikESL


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