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EGGPLANT ROLLATINI

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By you desk
Tue, 12, 19

Be innovative and try this oh-so-yummy recipe of Egg Rollatini.....

recipe

Tired with the same menu every week? Be innovative and try this oh-so-yummy recipe of Egg Rollatini by Muhammad Naim, Executive Chef Avari Towers Karachi. Happy cooking!

INGREDIENTS

Eggplants 4 medium-sized

Olive oil for brushing

Ricotta cheese 3 cups part skim

Feta cheese 1 cup crumbled

Shredded part-skim mozzarella, divided 1-1/2 cups

Grated parmesan, divided 1/2 cup

Garlic, minced 4 cloves

Eggs, beaten 2

Salt 1 tsp

Fresh ground pepper 1/2 tsp

Marinara sauce 1 jar (24 ounces)

METHOD

  • Preheat oven to 400F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • Prepare the eggplants.
  • Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total.
  • Lay slices on a baking sheet; sprinkle salt on both sides and leave it for about 10 minutes.
  • Using paper towel, pat slices dry.
  • Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer.
  • Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender.
  • Remove from oven and let it cool.
  • In the meantime, prepare the cheese filling.
  • In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.
  • Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish.
  • Divide ricotta mixture among eggplant slices, and spread it down the center of each slice.
  • Roll up prepared eggplant slices and place them seam-side down in baking dish, over the marinara sauce.
  • Use any leftover cheese mixture to spoon around the eggplant rollups.
  • Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove foil and continue to bake for 15 minutes, or until lightly browned and bubbly.
  • Remove from oven and let stand for about 10 minutes.
  • Serve.

Recipe Notes: Make ahead of time; store the prepared and completely cooled rollups in a plastic food storage container with an airtight lid, and place them in the freezer for upto two months.