Description
Cheesy, saucy, and packed with Italian flavor, Eggplant Rollatini features thin slices of roasted eggplant filled with creamy ricotta and spinach, rolled and baked in marinara sauce until golden and bubbly. This lighter twist on a classic is perfect for weeknight dinners or special occasions.
Ingredients
2 medium eggplants, sliced lengthwise into ¼-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
1 cup ricotta cheese
½ cup shredded mozzarella cheese, plus extra for topping
¼ cup grated Parmesan cheese, plus extra for topping
1 egg, optional for binding
1 clove garlic, minced
¼ cup fresh parsley or basil, chopped
1 cup spinach, sautéed and drained, optional
2 cups marinara sauce
Fresh basil for garnish
Instructions
Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush lightly with olive oil, and sprinkle with ½ teaspoon salt. Roast for 15 to 20 minutes until tender but not mushy.
Reduce oven temperature to 375°F (190°C). In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg if using, garlic, herbs, spinach if using, and the remaining ½ teaspoon salt. Stir until smooth and well blended.
Spread 1 cup marinara sauce over the bottom of a baking dish. Place about 2 tablespoons of filling at one end of each eggplant slice, then roll up and place seam-side down in the baking dish.
Spoon remaining marinara sauce over the rolls, sprinkle with extra mozzarella and Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and golden.
Garnish with fresh basil and serve hot.
Notes
Skip the egg for a lighter version. Grill eggplant slices instead of roasting for a smoky flavor. Add a spoonful of marinara before reheating leftovers to keep them moist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg
Keywords: Eggplant Rollatini, baked eggplant roll-ups, Italian eggplant recipe, eggplant involtini, ricotta