Eggplant Rollatini Recipe
2 Trader Joe’s Grilled Eggplant
2 cups shredded Mozzarella
1 jar of tomato sauce preferably Rao’s Marinara or Tomato Basil
1 ½ cups of Ricotta Cheese
¾ cup heavy cream
1 tsp of FlavorGod Garlic Lover’s Seasoning
1 tsp of Black Pepper
1 tsp of basil
Bake Trader Joe’s Grilled Eggplant at 375 for 15 minutes. Next lay the eggplant onto a plate. The eggplant will release some excess oil and water, so you should allow enough time for it to completely drain, or else you will have a soggy eggplant rollatini.
In a bowl combine ricotta cheese, ¾ mozzarella, egg, and seasonings. Spray an 8×11 pan with coconut oil spray. Then place ¾ of a cup of tomato sauce onto the pan. Next lay eggplant out like lasagna noodles.
Then spread some tomato sauce on top of the eggplant. After that spread ¾ of the ricotta mixture on top of the tomato sauce. Sprinkle some mozzarella cheese. Once you have finished that layer, add another layer of eggplant, but make sure you line the eggplant up in a row like lasagna noodles. Bake in the oven at 375 degrees for 30 minutes on the bottom rack of the oven. After 30 minutes has passed place the dish on the first shelf of the oven for 15 minutes.
*Please let me know in the comments below if you try this recipe out.