Zesty, creamy and mouthwatering! These are perfect as an appetizer or even a meal!They are a great party idea just don’t forget to serve them with some garlic rubbed crostini to round up the the whole experience!
Eggplant Rollatini
Zesty, creamy and mouthwatering! These are perfect as an appetizer or even a meal!They are a great party idea just don’t forget to serve them with some garlic rubbed crostini to round up the the whole experience!
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Servings 6 servings
Ingredients
- 1 medium Eggplant
- 1 cup Marinara sauce
- ¼ cup Olive oil For brushing
- 1 ½ cup Pesto To top off
- Parmigiano Regiano To finish
- Garlic rubbed crostini For serving
Instructions
- Wash and slice eggplant, salt on both sides and place on paper towels to get excess moisture out while preparing the ricotta filling
- To make the ricotta filling- mix ricotta, garlic and lemon zest
- Brush eggplant slices generously with olive oil and pan sear until golden on both sides
- Add ricotta mixture to the eggplant slices and roll them up and arrange over the marinara sauce; drizzle olive oil and grate some Parmigiano Regiano
- Bake at 400 F for about 20 mins
- Finish with Basil Pesto and grated Parmigiano Regiano and enjoy!
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