Better than stackers?

I’ve been wanted to make eggplant rollatini for almost 3 months. I wrote about how I was just about to make it back in February and didn’t because the gorgeous eggplant I had was rotten in the middle. Last night I finally made it, and Marty said it was better than my eggplant stackers. Wowzers! ☺️

I made my usual crispy breaded eggplant in the oven, except I cut the eggplant longways instead of into rounds. (You can find my crispy eggplant recipe if you use the search section on my page and type in Eggplant Parm Stackers you will find the blog post with the recipe) Please let me know if you can’t; I am so not a techie and need to know so we can fix it.

While they were baking, I made the filling. I put a 15 oz container of drained whole milk ricotta cheese in a bowl, a cup of shredded mozzarella, 1/4 cup grated parmesan cheese, 1 egg, 1 Tbsp refrigerator basil since I didn’t have any fresh on hand, a dash of garlic powder and kosher salt. I mixed everything well.

I always keep these in my refrigerator. They are available in the produce department of the supermarket. While fresh is always best, these are the three most used, hardest to find locally in Arlington ingredients. I use these when I don’t have fresh on hand.

I removed the eggplant from the oven and let it cool for a few minutes. I got out some marinara sauce that I made the day before, but if you want to use your favorite jarred sauce, go for it.

I had the exact amount of filling for one medium eggplant. I love when that happens!

In a baking dish, lightly cost the bottom with olive oil or pan spray. Add marinara sauce to cover the bottom of the baking dish. On the wider side of the eggplant, place 2 Tbsp and roll. Place seam side down in the sauced baking pan. Repeat with the rest of the eggplant.

Don’t over sauce the rolls! You want to keep those crispy edges of eggplant.

Top each roll with marinara sauce and mozzarella cheese. Bake at 400 degrees for 25-30 minutes or until the insides are hot and the cheese is bubbling and melted on top.

The filling stayed intact even up to the last bite!

I served mine with a salad because it’s so satisfying it didn’t need a starchy side dish. This recipe is a keeper! Marty said he could eat it every other week; it was that good! We had the rest for lunch today, and they were even better than last night.

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