Baked Eggplant Rollatini
servingdumplings.com
thinly slice the eggplants lengthwise
drizzle 2 baking sheets with oil, place eggplant slices in a single layer, drizzle with oil
season with salt & pepper, transfer to the oven, bake for 10 minutes
add ricotta, mozzarella, parmesan, garlic powder, pepper, panko, and lemon juice to a bowl
stir to combine
mince the garlic
chop the basil
heat oil in an ovenproof skillet, add garlic, cook until fragrant
stir in Italian seasoning, red pepper flakes, salt and pepper
pour in crushed tomatoes
add basil, let simmer while you prepare the rollatini
spread each slice with a heaped tablespoon ricotta filling, leaving the top uncovered
roll each slice from the bottom up towards the uncovered part
nestle rollatini seam-side down in the sauce
sprinkle with mozzarella, Italian seasoning and red pepper flakes
top with pine nuts, transfer to the oven, bake for 15 minutes