This Eggplant Rollatini recipe by Fresh from Florida is filled with bundles of eggplant slices and cheesy ricotta, and smothered in tomato sauce – making for the perfect savory entree.
Slice eggplant lengthwise (approximately ½-inch thick).
Brush lightly with olive oil and season with salt and pepper.
Bake eggplant on a cookie sheet at 375o for 5 to 8 minutes, or until almost tender and brown on top.
Mix the cheeses, prosciutto and nutmeg in a bowl until completely combined.
Place approximately 1 oz of filling on each slice of eggplant and roll lengthwise.
Secure with toothpick if desired.
Place rolls in a baking dish and top with sauce.
Bake completed dish in oven for 10 minutes or until heated through.
Serve warm with extra grated cheese on top.