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The Best Eggplant Rollatini

The Best Eggplant Rollatini

Delicious and comforting, The Best Eggplant Rollatini features layers of savory ricotta and marinara wrapped in tender eggplant. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 6 rollatini
Calories 300 kcal

Equipment

  • oven
  • Baking dish
  • mixing bowl
  • pan

Ingredients
  

Eggplant

  • 2 large eggplants, sliced lengthwise ¼-inch thick slices

Cheeses

  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, shredded plus additional for dusting over top of the dish
  • ½ cup mozzarella cheese

Filling

  • 1 large egg
  • 2 cloves garlic, minced
  • 3 Tablespoon fresh basil, chopped
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

Sauce

  • 2 ½ cups marinara

Instructions
 

Preparation

  • Preheat oven to 400F.
  • Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into ¼-inch thick slices. Salt on both sides and let sit to 'sweat' for 10 minutes. Pat dry with paper towel and wipe off remaining salt.
  • Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
  • Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.
  • Prepare rollatini: Then spread a layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
  • Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!

Notes

Reheating tips: preheat oven to 350F, place the rollatini in an oven-safe dish and cover with foil. Heat until warm (about 10-15 minutes). Freezing tips: Prepare rollatini as directed, but don’t bake. Cover completely with plastic wrap first and then foil. Freeze for up to 1-2 months, then let thaw at room temperature and bake as the recipe instructs.

Nutrition

Serving: 1rollatiniCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 1mg
Keyword baked, Cheesy, eggplant, pasta, rollatini, Vegetarian
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