Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the grill pan and preheat the oven to 375 degrees F.
- Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
- In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
- Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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Linda Lindley
[email protected]I wouldn't make this dish again.
Aqsa Shahzad
[email protected]Meh.
Jennifer Pascoe
[email protected]The eggplant rollatini were good, but they didn't live up to my expectations. I think I was expecting something more flavorful.
Jasper Santiago
[email protected]The eggplant rollatini were a bit too oily for me. I think I would drain the eggplant slices better next time.
Oku Jumbo
[email protected]These eggplant rollatini were a bit bland for my taste. I think I would add more spices next time.
Faisal Jalal official
[email protected]I'm so glad I tried this recipe. The eggplant rollatini were amazing! I will definitely be making them again.
Mudey M
[email protected]Delicious!
Rito Maluleke
[email protected]The eggplant rollatini turned out great! The eggplant was tender and the filling was flavorful. I would definitely make this dish again.
Alabi Victor
[email protected]These eggplant rollatini were a bit more work than I expected, but they were worth it. They were absolutely delicious and my family loved them. I will definitely be making them again.
Fatima zarah
[email protected]I'm not usually a fan of eggplant, but these rollatini were delicious! The eggplant was cooked perfectly and the filling was flavorful and cheesy. I will definitely be making this dish again.
Ajay Paswan
[email protected]I've made eggplant rollatini many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were amazing. The eggplant was tender and flavorful, and the filling was rich and creamy. I highly rec
Abdul Rafy
[email protected]These eggplant rollatini were a hit at my dinner party! They were so delicious and elegant, and my guests couldn't get enough of them. The ricotta filling was creamy and flavorful, and the eggplant was perfectly cooked. I will definitely be making th