- Agoston Haraszthy born (1812)
Eggplant Rollatini Recipe
- Olive oil, as needed
- 1 large eggplant
- 1 package fresh baby spinach
- 2 cloves garlic, diced
- 2-3 large eggs
- 1 Cup Italian bread crumbs
- 2 Tablespoons of Italian seasoning (optional)
- Bunch of fresh basil
- 1 large ball fresh mozzarella, cut into slices
- 3 Cups of marinara sauce
- Sea salt, to taste
- Grated Parmesan cheese, for serving
Easy to make and always delicious, eggplant rollatini makes a great appetizer, snack, or main course to enjoy any time of the week.
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Preheat the broiler. Coat a large baking sheet with olive oil. For even easier clean up, line a baking sheet with aluminum foil and then coat with olive oil.
Cut the eggplant lengthwise into ¼-inch thick slices. Place on a platter and pat both sides with a paper towel, and then lightly sprinkle with sea salt on both sides.
Add the eggs to a large baking dish and whisk. Add the breadcrumbs and seasonings, if using, to a seperate baking dish. Dip each slice of eggplant into the eggs and then the breadcrumbs, and lay out on the baking sheet. Broil the breaded eggplant slices for 3-4 minutes on each side, keeping a close eye on them to make sure they don't burn. Remove the eggplant from the broiler and set aside to cool. Reduce the heat of the oven to 350 degrees.
In a large skillet, add about 1 tablespoon of olive oil with the garlic and spinach. Sauté until the spinach has wilted.
Coat a glass baking dish with a light layer of tomato sauce. Lay out the eggplant slices onto a work surface. Starting from the wider side, add the spinach, a basil leaf, and a slice of mozzarella cheese. Gently roll the eggplan slice and place in the baking dish, seamside down. Repeat with the remaining egg plant slices.
Add the rest of the sauce to cover the eggplabnt and bake for 25 minutes. Serve the rollatini with extra sauce and Parmesan cheese.