“Rollin’ Wooo..Rollin..Woo…Rollin’ Rollatini” Eggplant Rollatini
Sometimes when I’m in the kitchen I have to get a little creative with my ingredients. For example, last night I got everything together to make my eggplant rollatini, I was ready to start stuffing my eggplant when I realized I didn’t buy ricotta. I had to think fast and I came up with the idea of using vegetarian meatballs in order to make the filling. The dish came out fantastic!
What You Need:
1 Large Eggplant
10-15 Vegetarian Meatballs (any brand will do)
1 Jar Tomato Sauce
1/2 Cup Shredded Mozzarella Cheese (omit if vegan)
1/2 Cup Fresh Mozzarella (omit if vegan)
Set Oven to 400 degrees.
1. Wash eggplant and cut off the ends. Then slice the eggplant lengthwise very thin. Place the sliced eggplant into a microwaveable dish and steam for about 5 minutes or until it is soft enough to roll.
2. Meanwhile, defrost the meatballs, then mash up with a fork. Add about 1 cup of tomato sauce to the meatball mixture. Then add 1/2 cup of shredded mozzarella cheese. The mixture should resemble the texture of ricotta cheese.
3. Remove eggplant from microwave. Place a spoonful of the mixture on one end of the eggplant and roll the eggplant around the mixture.
4. Next, grease the bottom of a lasagna pan. Coat the bottom of the pan with tomato sauce. Place rolled eggplants into the pan. Top each rollatini with tomato sauce and chopped fresh mozzarella.
5. Place eggplant in oven for about 15-20 minutes. For the last 2 minutes, broil the dish so that the cheese begins to brown.
