Baked Eggplant Rolls with Ricotta and Tomato Sauce

Introduction

Get ready to embark on a culinary journey with our delectable Baked Eggplant Rolls with Ricotta and Tomato Sauces. This recipe marries the lusciousness of creamy ricotta encased in tender eggplant slices, bathed in a vibrant tomato sauce. Whether you are a veteran chef or a home cook, these rolls are sure to become a staple in your kitchen, perfect for a comforting dinner or an elegant appetizer. With each bite, enjoy the perfect balance of flavors and textures that make this dish truly unforgettable. Let’s dive into the art of creating this delightful delicacy!

Kitchen Equipment Required

• Chef’s Knife
• Cutting Board
• Mixing Bowls
• Baking Dish
• Measuring Cups and Spoons
• Sauté Pan
• Oven

Cooking Time

Total estimated time: 1 hour 30 minutes

Baked Eggplant Rolls with Ricotta and Tomato Sauces Recipe

Ingredients

• 2 large eggplants (approximately 900g or 2 pounds)
• 60ml (1/4 cup) olive oil
• 400g (1 3/4 cups) ricotta cheese
• 50g (1/2 cup) grated Parmesan cheese
• 1 egg, beaten
• 15g (1 tbsp) fresh basil, chopped
• 15g (1 tbsp) fresh parsley, chopped
• Salt and pepper to taste
• 800g (28 oz) canned crushed tomatoes
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 5g (1 tsp) sugar
• 5g (1 tsp) dried oregano

Instructions

Step 1: Preparing the Eggplants

Preheat your oven to 190°C (375°F). Slice the eggplants lengthwise into 1/4-inch (0.5 cm) thick strips. Lightly brush each slice with olive oil and season with salt. Arrange them in a single layer on a baking sheet and bake for 20 minutes until tender. Remove and let them cool slightly.

Step 2: Preparing the Ricotta Filling

In a mixing bowl, combine ricotta cheese, Parmesan cheese, beaten egg, basil, and parsley. Season with salt and pepper. Mix until well combined, forming a rich filling that will bring creaminess to your eggplant rolls.

Step 3: Making the Tomato Sauce

Heat a tablespoon of olive oil in a sauté pan over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 5 minutes. Stir in the crushed tomatoes, sugar, oregano, salt, and pepper. Allow to simmer for 15 minutes, letting the flavors meld together for a robust sauce.

Step 4: Assembling the Eggplant Rolls

Spread a thin layer of the tomato sauce on the bottom of a baking dish. Take an eggplant slice and place a tablespoon of the ricotta mixture at one end, then carefully roll it up. Place the roll seam-side down in the baking dish. Repeat with remaining slices and filling. Pour the remaining tomato sauce over the rolls and sprinkle additional Parmesan if desired.

Step 5: Baking the Eggplant Rolls

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling. Let it sit for a few minutes before serving to let the flavors settle.

Conclusion

Congratulations on creating these indulgent Baked Eggplant Rolls with Ricotta and Tomato Sauces! Each bite is a symphony of creamy, savory, and herbaceous notes that dance on your palate. This dish is versatile enough for a family dinner or an impressive offering for your next gathering. We hope this recipe becomes a cherished favorite in your home, celebrating the magic of Italian-inspired cuisine. Buon Appetito!

Wyatt Travis Creator of AI MultiPrompter

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