FROM A CHEF'S KITCHEN

Four-Cheese Eggplant Rollatini

Savory Elegance

Transport your tastebuds to Italy with these decadent Four-Cheese Eggplant Rollatini! Baked in a lively tomato sauce, tender roasted eggplant envelops a rich and creamy four-cheese filling accented with fragrant herbs.

 Ingredients: Part 1

Globe Eggplant, Ricotta Cheese, Parmesan Cheese, Cottage Cheese, Mozzarella Cheese, Italian Parsley, Garlic, Egg, Scallions, Salt & Pepper

 Ingredients: Part 1

Red Onion, Garlic, Olive Oil, Petite Diced Tomatoes, Italian Seasoning, Crushed Red Pepper Flakes, Basil, Salt & Pepper

Start Your Sauce

In a saucepan, sauté onion in olive oil, add garlic, tomatoes, seasonings, and simmer for 40-45 minutes until thick. Season with salt, pepper, and fresh basil; set aside.

Preheat to 400°F. Grease a 13x9-inch dish. Trim, slice, and salt eggplant into 10 (or up to 12) 1/4-inch wide slices. Generously salt each piece and allow to rest for 30 mins, on paper towels, then pat dry.

Swap paper towels for parchment paper. Spray eggplant, bake 10-15 mins until pliable. Cool and reduce oven to 375°F.

Stuffing Time!

For the filling, blend cottage cheese and ricotta, then add half Parmesan, half Mozzarella, parsley, scallions, garlic, egg, and season to taste. Spread on eggplant slices.

ROLL THEM UP!

Pour 2/3 of the sauce in the dish. Roll and arrange filled eggplant rolls seam side down

Spoon remaining sauce over rolls, then add remaining cheese.  Make Ahead: Prep 1-2 days in advance, refrigerate. Allow to sit at room temp for 30 mins before baking. Adjust baking time.

In the grand finale, bake uncovered for 30-35 mins until it's piping hot, bubbling, and the cheese gets that delicious golden hue. Afterward, cover it gently with foil and let rest for 5-10 minutes. 

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Experience the cheesy, bubbling delight of our Italian-style Four-Cheese Eggplant Rollatini!

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