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!
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!
Tried this recipe?Let us know how it was!