Eggplant Rollatini
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
For the Eggplant
- 2 large eggplants
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
For the Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup cooked spinach, chopped and squeezed dry
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce & Topping
- 3 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil, thinly sliced, for garnish
Instructions
1. Prepare the Eggplant
- Preheat the oven to 425°F (220°C).
- Slice the eggplants lengthwise into ¼-inch (6 mm) thick slices.
- Arrange the slices on a baking sheet lined with parchment paper.
- Brush both sides with olive oil and season lightly with salt and black pepper.
- Roast for 15–20 minutes, flipping halfway through, until tender and flexible. Let cool slightly.
2. Make the Filling
In a large bowl, combine:
- Ricotta cheese
- 1 cup mozzarella
- ¼ cup Parmesan
- Cooked spinach
- Egg
- Garlic
- Italian seasoning
- Salt and pepper
Mix until smooth and well combined.
3. Assemble the Rollatini
- Reduce oven temperature to 375°F (190°C).
- Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Place about 2 tablespoons of filling on one end of each roasted eggplant slice.
- Roll each slice tightly and place seam-side down in the baking dish.
4. Bake
- Spoon the remaining marinara sauce over the eggplant rolls.
- Sprinkle evenly with the remaining mozzarella and Parmesan cheese.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
5. Garnish & Serve
- Remove from the oven and let rest for 5 minutes.
- Garnish with freshly sliced basil.
- Serve warm with garlic bread, a green salad, or roasted vegetables.
Optional Additions
- Add ½ lb cooked ground beef or Italian sausage to the ricotta filling.
- Stir 2 tablespoons pesto into the ricotta mixture for extra flavor.
- Sprinkle with red pepper flakes for a little heat.
- Finish with a drizzle of extra virgin olive oil before serving.
Nutrition (Approx. Per Serving)
- Calories: 360
- Protein: 22g
- Carbohydrates: 17g
- Fat: 22g
- Fiber: 5g
- Sugar: 8g