Description
This Eggplant Rollatini is a comforting Italian-inspired dish featuring tender roasted eggplant slices rolled around a creamy ricotta filling, baked in marinara sauce, and topped with melted cheese. It’s hearty, flavorful, and perfect for a cozy dinner.
Ingredients
Scale
Ingredients
Eggplant
- 2 large eggplants, sliced lengthwise
- 2 tbsp olive oil
- Salt and pepper to taste
Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 egg
- 2 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce
- 1/2 tsp Italian seasoning
Instructions
Instructions
- Prep eggplant: Slice eggplant lengthwise, salt lightly, and let sit 20 minutes. Pat dry.
- Roast: Brush with olive oil and bake at 400°F (200°C) for 15–20 minutes until soft.
- Make filling: Mix ricotta, Parmesan, 1/2 cup mozzarella, egg, parsley, garlic powder, salt, and pepper.
- Assemble: Spread filling onto eggplant slices and roll tightly.
- Layer: Spread marinara sauce in a baking dish. Place rollatini seam-side down.
- Top: Spoon remaining sauce over rolls and sprinkle with remaining mozzarella.
- Bake: Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
- Serve: Garnish with fresh basil or parsley.
Notes
Salting eggplant helps remove bitterness and excess moisture. You can grill instead of baking for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rollatini
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 75mg
Keywords: eggplant rollatini, baked eggplant, ricotta eggplant, italian casserole