Eggplant Rollatini
Eggplant Rollatini is a comforting Italian dish that wraps tender eggplant slices around a creamy ricotta filling, all baked in rich marinara sauce. Each bite delivers a delightful blend of flavors and textures, making it perfect for family dinners or cozy nights in. This simple yet impressive recipe is sure to impress even the pickiest eaters, transforming any meal into a culinary celebration.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 large eggplants (sliced lengthwise)
- 1 cup whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 2 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves (chopped)
- Salt (to taste)
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Slice eggplants lengthwise into thin strips, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse eggplant slices and pat dry. In a bowl, combine ricotta, half the mozzarella, basil, and Parmesan until well mixed.
- Place about two tablespoons of filling at one end of each eggplant slice and roll tightly. Arrange seam-side down in the prepared baking dish.
- Pour marinara sauce over the rolls and top with remaining mozzarella and additional Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 rollatini (175g)
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg