Also known as “Involtini” which was originally made using pounded veal slices instead of the eggplant. This vegetarian version was used for the no meat days and makes a great vegetarian dish. Similar to a cannelloni, you can add your own touches or fillings to this gluten free meal.
Wash and trim away the tops and bottoms.
Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick.
Line a baking tray with parchment paper and arrange your eggplant slices.
Drizzle or brush a little olive oil on each piece of eggplant.
Sprinkle the Italian herbs.
Bake for 20 min at 350°F – 180°C or until golden brown.
In a mixing bowl, add your ricotta cheese.
Add one whole egg.
Grate and add a three quarter cup of mozzarella cheese.
Add the grated Parmesan cheese.
Chop and add the fresh parsley.
Add the zest of one lemon.
Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Place an eggplant slice on your workbench.
Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover.
Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll.
Top each piece with the remainder of mozzarella cheese.
Bake for 25 min at 400°F – 200°C or until golden brown.
Using a knife, roll up the fresh basil and shred it.
Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.
If you're not vegetarian, you can also wrap them in a slice of prosciutto.
You can also grill the eggplant instead of baking.
Fresh eggplants don't need to be salted and drained as they are not as bitter.
By Joel Mielle
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