Eggplant rolls with ricotta are an easy and tasty main course, you can prepare them in advance and store them in the fridge until it’s time to serve them, and you can also freeze them. Oven-baked eggplant rolls are delicious both hot and at room temperature, and make sure you prepare some slices of bread for dipping. Now let’s see how to make eggplant rolls with ricotta and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing eggplant rolls with ricotta

1 eggplant
250 g ricotta
to taste salt
to taste extra virgin olive oil
1 clove garlic
leaves basil
400 g tomato pulp
to taste parsley

Tools

Parsley Chopper

How to prepare eggplant rolls with ricotta

Let’s start preparing the Eggplant rolls with ricotta, wash the eggplant, remove the ends and slice about 1/2 inch thick.
Place the slices on a baking tray lined with parchment paper,
add some extra virgin olive oil and salt, bake in a preheated static oven at 356°F for 20 minutes.
In the meantime, place the ricotta in a dish and mix it into a cream,
add some salt, extra virgin olive oil
and plenty of chopped parsley, mix everything well and refrigerate.
Pour into a pot a clove of garlic cut in half,
extra virgin olive oil,
the tomato pulp
some salt
and basil leaves, cover with a lid and cook for 10/15 minutes, once cooked remove the garlic clove.
When the eggplants are ready, take each slice and add a tablespoon of ricotta cream on one side,
and roll up, proceed this way with all the eggplant slices.
Take a baking dish, add the prepared tomato sauce at the bottom, place the eggplant rolls,
add the remaining tomato sauce
and add some basil leaves, a drizzle of extra virgin olive oil, and salt.
Place the tray in a preheated static oven at 356°F and bake for 20 minutes.
Serve the Eggplant rolls oven-baked hot or at room temperature.