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Cheesy Pesto Eggplant Rollatini: A Flavorful Delight!

Cheesy Pesto Eggplant Rollatini
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A flavorful and creamy vegetarian dish made with eggplant, ricotta cheese, and pesto, baked to perfection.

Ingredients

Scale
  • 2 large eggplants, sliced lengthwise
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 1/2 cup basil pesto
  • 1 cup mozzarella cheese, shredded
  • 2 tablespoons parmesan cheese
  • Fresh basil leaves for garnish

Instructions

  1. Slice eggplants lengthwise into thin strips. Brush both sides with olive oil and season lightly with salt and black pepper.
  2. Bake at 400°F (200°C) for 15 minutes until softened and easy to roll without breaking.
  3. In a bowl, mix ricotta, mozzarella, parmesan, egg, basil, and garlic powder until creamy and well combined.
  4. Spread a spoonful of ricotta filling onto each eggplant slice, then roll tightly and place seam-side down in a baking dish layered with marinara sauce.
  5. Top the rollatini with remaining marinara sauce, dollops of basil pesto, mozzarella cheese, and parmesan.
  6. Bake for 25–30 minutes until the cheese is melted, golden brown, and bubbling around the edges.
  7. Finish with fresh basil leaves and extra parmesan before serving hot and cheesy straight from the oven.

Notes

  • Serve with garlic bread, Caesar salad, roasted vegetables, or pasta for a cozy Italian-inspired dinner.
  • Use low-fat ricotta and mozzarella for a lighter option.
  • Add spinach to the ricotta filling for extra nutrients.
  • Swap marinara for spicy arrabbiata sauce for more heat.
  • Serve with zucchini noodles for fewer carbs.

Nutrition

Find it online: https://www.homeydishes.com/cheesy-pesto-eggplant-rollatini-recipe/