Egg Plant Rollatini

Description

This eggplant rollatini features tender roasted slices of eggplant filled with a blend of mozzarella, parmesan, and bright lemon zest, then baked in a rich tomato sauce seasoned with oregano and red pepper flakes. Finished with fresh basil leaves and toasted walnuts, this dish offers a satisfying combination of savory.

Ingredients

• 2 medium eggplants
• 1 tablespoon of vegetable oil such as canola, sesame or sunflower oil for brushing
• 3 cups of tomato sauce
• Red pepper flakes, to taste
• 1/2 teaspoon dried oregano
• 1 cup + 4 ounces grated mozzerella cheese
• 1/2 cup parmesan cheese (or other sharp flavored cheese)
• Finely grated zest and juice from half a lemon
• Fresh basil leaves, for serving
• Toasted walnuts for serving

Directions

1. Heat your oven to 425°F. Line two large baking sheets with parchment paper. Slice the eggplants into 1/4-inch-thick slices. Place the slices in one layer on baking sheets. Brush lightly with oil and season well with salt and pepper. Flip slices and repeat on the second side.
2. Transfer to the oven and cook for 10 minutes on the first side, then flip each slice and roast for another 8 to 10 on the second, until browned on each side.
3.  Place 2 cups of the tomato sauce in an ovenproof pan. Reserve the last cup.
4. In a bowl, combine mozzarella, 1/4 cup parmesan, lemon zest, 1/2 teaspoon salt, and black pepper. Place 1 tablespoon at the end of each full-sized slice of cooked eggplant. Roll and place each “rollatini” in sauce, seam side down.
5. Bake for 30 minutes, until the edges are browned on top. Squeeze lemon juice over the top and scatter with basil leaves and sprinkle walnuts before serving. Serve with reserved sauce and toasted bread if desired. 

Nutrition Facts

1 serving per recipe
Serving size:  oz
Calories 312.6 per serving