Roasted Eggplant Rollatini
May 31, 2015
The other day, we made the special sandwich that is a signature dish of Dan’s mom (http://foodto.us/2011/mama-antics-stuffed-ham-sammich.html). We really like how the creamy, cheese filling pairs with the crusty bread and the juicy pickle. We had some leftover filling, and I thought it would be really good rolled up into something resembling a pasta dish. Here, roasted eggplant coddles a savory creamy filling and pairs with tangy marinara and gooey melted cheese.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 4 Servings
1Preheat oven to 400F. Spray a baking dish with nonstick cooking spray. Set aside.
2Place the eggplant slices onto a baking rack on top of a baking sheet. Brush with the olive oil and season with salt and pepper. Roast in the oven for 20 minutes, or until the eggplant softens. Remove from oven and allow to cool for 5 – 10 minutes.
3Spread 1 tbsp of the cream cheese filling evenly on one of the eggplant slices. Roll tightly and place onto the baking dish, seam side down. Repeat with the rest of the eggplant. Pour the marinara sauce over the rolls, then sprinkle the cheeses on top. Bake for 8 – 10 minutes or until the cheese melts.