EGGPLANT ROLATINI CASSEROLE
Steps:
- Preheat oven to 400 degrees F.
- Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
- Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
- Make the Cheese Filling: Mix all of the ingredients together in a bowl.
- To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.
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Marlei life Marlei
[email protected]This dish is a must-try for any eggplant lover!
MD. Faysal Hasan
[email protected]I can't wait to try this recipe again. I think it would be even better with some fresh herbs.
Abdulrahman Mahmoud
[email protected]I would definitely recommend this recipe to others. It's a great way to use up leftover eggplant.
Ashwin Siegels
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were nice.
Munna Gamer
[email protected]I had some trouble getting the eggplant to roll up properly. I think I needed to slice it thinner.
Manveer Kainth
[email protected]This recipe was a little too bland for my taste. I added some extra spices and it was much better.
Alexis Solis
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The cheese and sauce were the perfect complements to the eggplant.
Akram Ali-
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Muhammad Wahaj
[email protected]This dish was easy to make and very delicious. I used fresh eggplant from my garden and it was perfect.
Adnen Hvv
[email protected]I followed the recipe exactly and it turned out great! The eggplant was tender and the filling was flavorful.
Masum Shah
[email protected]This eggplant rolatini casserole was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.