Baked Eggplant Rolls with Ricotta and Tomato Sauces
Baked Eggplant Rolls with Ricotta and Tomato Sauces
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
Cooking Time:
Total estimated time: 1 hour 30 minutes
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!
