Eggplant Rollatini
Eggplant Rollatini is a delightful Italian dish that features thinly sliced, roasted eggplant filled with a creamy ricotta mixture. Baked in rich marinara sauce and topped with gooey mozzarella, this comforting recipe is perfect for impressing guests or enjoying a cozy family dinner. Each flavorful bite is a celebration of traditional Italian cuisine, making it an irresistible choice for any occasion.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (sliced lengthwise)
- 1 cup ricotta cheese
- 1 cup fresh mozzarella (shredded)
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- ¼ cup fresh basil (chopped)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Slice eggplants thinly and salt them; let sit for 30 minutes to draw out moisture.
- Rinse eggplants and pat dry. Arrange slices on a baking sheet, drizzle with olive oil, and roast for about 20 minutes until tender.
- In a bowl, mix ricotta, half of the Parmesan, chopped basil, salt, and pepper until well combined.
- Spread about 2 tablespoons of filling onto each eggplant slice and roll tightly. Place seam-side down in a baking dish coated with marinara sauce.
- Pour remaining marinara over the rolls and sprinkle with mozzarella and the rest of the Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 1 rollatini (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: For added nutrition, incorporate spinach or mushrooms into the ricotta filling. This dish can be prepared ahead of time and refrigerated before baking. Substitute cottage cheese for ricotta for a different flavor profile.