Eggplant Rolatini Casserole
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
62
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
3
Eggs1 cup
Grated Parmesan1 tbsp
Water1 tsp
Kosher Salt1 tsp
Oregano (dry)1 tsp
Garlic Powder2 medium
Eggplant1 tbsp
Olive Oil2 tbsps
Red Onion (diced)1 clove
Garlic (minced)1 tsp
Dried Basil1 tbsp
Parsley (chopped flat-leaf)1 tsp
Black Pepper1 large
EggDirections:
1
Special equipment: 9 by 13-inch baking dish Preheat oven to 400 degrees F
2
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl
3
Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides
4
Cut each eggplant lengthwise into 6 slices about 1/2-inch thick
5
(If you end up with more than 12 slices, just pick out the best ones
6
) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides
7
(If the baking sheet seems crowded, divide the slices among 2 baking sheets
8
) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes
9
Let cool slightly before carefully loosening each slice from the pan with a flat spatula
10
Turn oven down to 350 degrees F
11
Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat
12
Add the onion and garlic and cook, stirring, until soft and translucent
13
Add the remaining ingredients and cook, stirring, for 2 minutes more
14
Make the Cheese Filling: Mix all of the ingredients together in a bowl
15
To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up
16
Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top
17
Cover the rolatini with the topping ingredients
18
Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls
19
Remove and serve garnished with the basil