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Spinach & cheese eggplant rollatini transforms dinner delightfully!

spinach & cheese eggplant rollatini
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Tender roasted eggplant wrapped around a creamy spinach and cheese filling, baked in a rich tomato basil sauce and topped with bubbling golden cheese for the ultimate comforting Italian-inspired delight.

Ingredients

Scale
  • 2 large eggplants, sliced lengthwise into thin strips
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 3 cups tomato sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup mozzarella cheese (for topping)
  • 1/4 cup Parmesan cheese (for topping)
  • Fresh basil, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Brush the eggplant slices with olive oil and season lightly with salt and pepper. Arrange on baking sheets and roast for 12-15 minutes until tender and flexible. Allow to cool slightly.
  3. In a bowl, combine spinach, ricotta, mozzarella, Parmesan, egg, garlic, and Italian seasoning. Mix until creamy and evenly blended.
  4. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Stir in tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
  5. Spread a thin layer of sauce in the bottom of a baking dish. Place a spoonful of filling on one end of each eggplant slice and roll tightly. Arrange seam-side down in the baking dish.
  6. Spoon the remaining sauce over the rolls. Sprinkle mozzarella and Parmesan cheese evenly on top. Bake for 25-30 minutes until bubbling and golden.
  7. Let rest for 5 minutes before serving. Garnish with fresh basil and an extra sprinkle of Parmesan cheese.

Notes

  • Salt the eggplant slices before roasting and pat dry to remove excess moisture.
  • Use whole milk ricotta for a richer filling.
  • Fresh basil adds incredible aroma and flavor.
  • Pair with a crisp green salad or warm garlic bread.
  • Use reduced-fat cheeses and add finely chopped zucchini to the filling for extra vegetables.
  • This recipe is naturally gluten-free when using certified gluten-free ingredients.
  • Perfect as written and packed with wholesome vegetables and protein-rich cheese.

Nutrition

Find it online: https://www.homeydishes.com/spinach-cheese-eggplant-rollatini-recipe/