Rollatini (sometimes also spelled rolatini or rolletini or Involtini) is an Italian-style dish that is usually made with thin slices of eggplant, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked. Alternatively, veal, chicken, or fish may be used in place of the eggplant. I prefer eggplants because it's my favorite vegetable.
3 cupstomatoes Passata or your favorite tomato sauce
3tbspvegetable oil for cooking
4cloves of garlic
Preparing the Eggplants
Preheat oven at 350 degrees Fahrenheit.
Slice the eggplants.
Pour a little bit of oil into a hot skillet.
Fry each side of the eggplants slices and then set them aside into a plate. Do this step for all the slices.
Grate the zucchinis with a cheese grater or food processor.
Slice the onion and set aside.
Fry the onions using the same skillet that you used for the eggplants. Fry until slightly transparent.
Add to the fried onion the zucchinis and cook until the water has evaporated.
Add the crushed garlic, the salt, and the pepper. Cook for 2 minutes. Don't burn the garlic, otherwise, you will get a bitter taste.
Now that everything is cooked, pour this mixture into a big mixing bowl.
Add to this bowl the cottage cheese and 1 cup of the Parmesan cheese. When well mix set aside.
Pour a little bit of tomato sauce into a baking dish.
Put on a slice of the eggplant onto the dish.
Scoop up a little bit of the filling and place it in the middle of the eggplant slice and then fold the eggplant slice. Do these steps for all the eggplant slices.
When all the Rollatinis are done, pour the rest of the tomato sauce and the spices. (Dry oregano and basil).
Add the breadcrumbs on top of them.
Add the rest of the Parmesan cheese on top of the Rollatini.
Cover the dish with aluminum foil or a lid. Put in the oven for 30 minutes covered and then cook uncovered for 15 minutes.