Old Eggplant Rollatini contained several NOs for me - breadcrumbs, oil, and ricotta (cow cheese)
The swaps - plain baked eggplant not fried as the base, soft goat cheese as the filling
The following made 8 rolls:
1 medium egpplant thinly sliced lengthwise (thin enough to roll) (I leave the skin on)
Approx. 5oz soft goat cheese
Basil (About 8-10 leaves)
2 cloves garlic chopped(I like alot of garlic, you may only want 1 for this)
Homade Marinara or your favorite jarred sauce
Salt and let the sliced eggplant sit in a colander for about 15 mins. Rinse then pat dry.
Line a baking sheet with parchment, place the sliced eggplant on baking sheet and bake for about 15 minutes until tender.
While slices are baking, in a food processor, add chopped garlic, goat cheese, basil, and pinch of sea salt and pulse until combined.
In a baking dish, add marinara layer to cover the bottom of dish.
When eggplant is done baking, remove from oven. Place about a teaspoon of stuffing at the end of eggplant slice and roll. Add roll to backing dish.
When eggplant rolls are all made, cover the top with more marinara and bake for about 20-30 minutes.
Serve and enjoy!
Conclusion: I loved it and enjoyed the tangier goat cheese filling. My husband (meat eater, no dietary restrictions) also loved the updated Eggplant Rollatini. My old-school Italian dad, well he was a little harder to win over. He liked the filling, but missed the breaded eggplant slices.
If you try this recipe, I would love to hear your thoughts.