Eggplant rollatini: Discover this cheesy Italian delight!
Eggplant rollatini is a delicious Italian dish made with thinly sliced eggplant rolled around a creamy ricotta filling and baked in marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced lengthwise
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2–3 cups marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or basil, chopped
Instructions
- Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil, season with salt, and bake for 10–15 minutes until soft and flexible.
- In a bowl, mix ricotta, egg, garlic, half of the mozzarella, half of the Parmesan, Italian seasoning, salt, and pepper until creamy.
- Spread filling onto each eggplant slice and roll tightly into bundles.
- Spread a generous layer of marinara sauce in a baking dish.
- Arrange eggplant rolls seam-side down in the sauce.
- Cover with remaining marinara sauce and top with mozzarella and Parmesan.
- Bake for 25–30 minutes until bubbling, golden, and fully cooked.
- Finish with fresh herbs and serve hot.
Notes
- For a lower-carb option, you can use zucchini slices instead of eggplant.
- Feel free to add spinach or other vegetables to the ricotta filling for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg