Hey there, lovely readers!
Are you in the mood for something delicious and comforting? I’ve got a treat for you!
Today, I’m sharing my eggplant rollatini with cottage cheese recipe.
It’s cheesy, savory, and makes for a great dinner. Plus, it’s pretty easy to whip up!
You’ll impress everyone at the dinner table.
Let’s dive into this tasty dish together!
| Preparation Time | 30-45 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 60-85 minutes |
| Level of Difficulty | Medium |
Ingredients
For the eggplant:
- 1/2 tsp kosher salt
- 1 tbsp olive oil (I use Colavita extra virgin olive oil)
- 2 large eggplants
For the cheese mixture:
- 1/2 tsp lemon zest
- 1 large egg
- 2 tsp fresh mint (chopped, for a bright, fresh note)
- 15 oz ricotta cheese (whole milk preferred for creaminess)
- 1/2 cup grated parmesan cheese
- 1/4 tsp black pepper (freshly ground for best flavor)
- 1 1/2 tsp fresh oregano (chopped)
- 1 cup shredded mozzarella cheese (part-skim)
- 1/2 tsp kosher salt
- 1 tbsp fresh basil (sliced)
For the assembly:
- 2 cups marinara sauce
Step 1: Prepare the Casserole Dish and Eggplant
Preheat the oven to 375°F (190°C).
Spray a 2-quart casserole dish with vegetable spray and set aside.
Cut the stems and heel off the eggplant, then slice it into ½-inch thick slices from root to tip.
Place the slices on a wire rack sitting over a sheet pan.
Sprinkle both sides of the slices with kosher salt, and let them sit for 15 minutes on each side.
This process helps to draw out moisture.
Step 2: Rinse and Dry the Eggplant
After the eggplant slices have sat with salt on both sides, rinse them thoroughly to remove the salt.
Use paper towels to blot the slices dry.
This step is crucial to avoid excess moisture in your final dish.
Step 3: Grill the Eggplant
Heat a large griddle pan over medium-high heat and add some olive oil.
Turn the pan to coat it evenly with oil.
Working in batches, lay the eggplant slices onto the hot griddle pan.
Cook each slice for 4-5 minutes on one side until they are tender and grill marks appear.
Flip the slices and cook for another 4-5 minutes.
Transfer the grilled eggplant to a sheet pan while you continue cooking the remaining slices.
Step 4: Prepare the Cheese Mixture
In a medium bowl, combine the ricotta cheese, ½ cup shredded mozzarella, ¼ cup grated Parmesan, one egg, fresh herbs, lemon zest, salt, and pepper.
Stir well to combine all the ingredients.
This mixture will add delicious creaminess and flavor to your dish.
