Ingredients
Method
- Preheat a skillet over medium-high heat and preheat the oven to 350 degrees. Spray a 9x13 or 9x9 baking dish with cooking spray.
- Slice each eggplant long ways into slices about 1/4" thick.
- Drizzle both sides of each slice with a little olive oil.
- Grill the eggplant pieces in batches in the skillet. Toast each side until they just brown, but the eggplant should still hold together firmly. Set grilled pieces aside on a plate.
- In the same skillet brown the beef with 1/4 of the minced garlic and salt and pepper to taste. Once the meat has started to brown, add 1" of water to the skillet until the meat is fully cooked. Drain the meat and set it aside in a separate container and stir in the red pepper flakes.
- In the same skillet add 2 tablespoons of olive oil and the remaining minced garlic.
- Cook for one minute and then add the canned tomatoes and the basil. Simmer over medium-low heat. Stir occasionally until the tomatoes break down and the sauce begins to thicken, about 10-15 minutes, then remove from the heat.
- Mix the egg and the parmesan cheese, then mix it with the beef mixture. Add a little more salt and pepper.
- Place a spoonful of the beef mixture on one slice of eggplant, roll it up and place in the greased baking dish. Repeat this until the eggplant and beef mixture are all used.
- Spoon the tomato sauce over the top, coating as much of the eggplant as possible.
- Top the rollatini with the mozzarella cheese.
- Bake at 350 degrees until warm and bubbly. Then switch the oven to broil and brown the cheese for 1-2 minutes.
Notes
Serve with a side salad or your favorite pasta on the side.
