Eggplant Rollatini

Description

Eggplant Rollatini is a comforting Italian-inspired dish made with tender slices of eggplant rolled around a creamy ricotta, Parmesan, and herb filling, then baked in flavorful marinara sauce until bubbling and golden. It is hearty enough for a satisfying vegetarian main course and makes a beautiful addition to a family dinner.

The eggplant becomes tender in the oven while the cheesy filling stays creamy and rich. Mozzarella melts over the top, creating a delicious golden crust that pairs perfectly with the savory tomato sauce.

Ingredients

For the Eggplant

• 2 large eggplants
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling

• 15 ounces ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded mozzarella cheese

For Assembly

• 2 cups marinara sauce
• ½ cup shredded mozzarella
• 2 tablespoons grated Parmesan
• Fresh basil or parsley, for garnish

Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Wash the eggplants and slice them lengthwise into thin strips, about ¼ inch thick. Arrange them on a baking sheet, brush lightly with olive oil, and season with salt and pepper.
2. Roast the Eggplant: Bake for 15–20 minutes, turning once halfway through, until the slices are tender and flexible but not falling apart. Remove from the oven and allow them to cool slightly.
3. Make the Filling: In a bowl, combine ricotta, Parmesan, egg, garlic, Italian seasoning, parsley, salt, and black pepper. Stir until smooth and well combined.
4. Prepare the Baking Dish: Spread about 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
5. Roll the Eggplant: Place about 2 tablespoons of the ricotta mixture near one end of each eggplant slice. Carefully roll the slice around the filling and place it seam-side down in the baking dish.
6. Add Sauce and Cheese: Spoon the remaining marinara sauce over the rolls. Sprinkle with mozzarella and Parmesan.
7. Bake: Cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, golden, and bubbling.
8. Rest and Serve: Let the Rollatini rest for 5–10 minutes. Garnish with fresh basil or parsley and serve warm.

Notes & Tips

Choose firm, medium-to-large eggplants for easier slicing. Do not slice them too thin, or they may tear while rolling. If the eggplant contains many seeds, lightly salt the slices and let them sit for 15 minutes before patting dry.

For extra flavor, add chopped spinach, fresh basil, or red pepper flakes to the ricotta filling. You can also substitute cottage cheese for part of the ricotta.

Servings & Nutrition

Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes

Approximate nutrition per serving: 390 calories, 21g protein, 25g carbohydrates, 24g fat, and 6g fiber.

Q&A

Can I make Eggplant Rollatini ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if needed.

Can I freeze it?
Yes. Cool completely, cover tightly, and freeze. Thaw overnight in the refrigerator before reheating.

What should I serve with it?
Serve with a crisp green salad, garlic bread, roasted vegetables, or steamed broccoli for a complete meal.