Eggplant Rollatini and Meatballs | jovina cooks


For two servings


1 medium eggplant, about 1 lb, peeled and sliced
Olive oil

1 cup of ricotta cheese
1 ½ tablespoons grated Parmesan cheese,
1/4 cup of freshly shredded mozzarella 2 tablespoons chopped recent parsley
1 egg
Salt and pepper

Marinara Sauce

2 tablespoons olive oil
2 cloves of garlic, minced
¼ cup finely chopped onion
28 oz. can complete tomatoes, crushed by hand
2 tablespoons tomato paste
1 tablespoon dried Italian seasoning
Salt and pepper to style
1/4 teaspoon pink pepper flakes


For the sauce
Warmth oil in a sautépan and prepare dinner the onion till delicate. Add the remaining elements.
Let the sauce simmer for half-hour. Maintain heat.

For the eggplant

Brush slices with olive oil and place on a baking sheet. Roast in a 400-degree F oven for 20 minutes, flipping eggplant midway via cooking.

Mix the filling elements in a medium bowl.

When the eggplant has cooled for about 10 minutes, start the rolling course of. On every slice, put about 2 tablespoons of ricotta cheese combination. Unfold it on the eggplant after which roll. Repeat with all eggplant slices.

Coat the underside of a deep baking dish with Marinara sauce. Begin inserting the rolled eggplants within the baking dish. Pour sauce on prime of the eggplant. Sprinkle some extra grated cheese on prime.

Bake in a 400-degree oven for about half-hour.


1 lb lean floor beef {or any floor meat you like}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated pecorino Romano
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning


Working together with your palms, mix all elements and let sit within the fridge for one hour.
Use a muffin scoop to kind the meatballs. Roll till clean. Place on a baking sheet and bake the meatballs in a 350-degree F oven till brown throughout, about half-hour. Add the meatballs to the Marinara Sauce within the recipe above and warmth over low for about half-hour.


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