Eggplant Rotolo Ragu Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C). Slice the eggplant into thin rounds and brush with olive oil. Roast in the oven for 15-20 minutes until tender.
• STEP 2.In a skillet, heat olive oil and sauté onions and garlic until fragrant. Add ground beef and cook until browned. Stir in crushed tomatoes, tomato paste, and herbs. Simmer for 15 minutes.
• STEP 3.In a bowl, mix together ricotta cheese, Parmesan cheese, egg, and chopped parsley. Season with salt and pepper.
• STEP 4.Spread a layer of tomato ragu sauce in a baking dish. Take a slice of roasted eggplant and spread a spoonful of ricotta mixture on top. Roll up the eggplant and place it in the baking dish. Repeat with the remaining eggplant slices.
• STEP 5.Pour the remaining tomato ragu sauce over the rolled eggplant. Sprinkle with mozzarella cheese and bake in the oven for 25-30 minutes until bubbly and golden.
• STEP 6.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves and serve hot.

Cooking Tips

• Make sure to slice the eggplant thinly for easy rolling.
• You can substitute ground beef with ground turkey or chicken for a lighter version.
• Feel free to add other vegetables like spinach or mushrooms to the ricotta filling for extra flavor.
• Serve the Eggplant Rotolo Ragu with a side of crusty bread or a green salad for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through before serving.
• This dish is best served fresh, but you can also freeze the assembled but unbaked dish for up to 3 months. Thaw in the refrigerator overnight before baking.