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Eggplant Rollatini


  • Author: Hannah
  • Total Time: 50 minutes
  • Yield: Serves 6

Description

Eggplant Rollatini is a comforting Italian dish featuring tender roasted eggplant slices wrapped around a creamy ricotta filling. Bathed in zesty marinara sauce and topped with bubbling mozzarella, this recipe offers a delightful blend of flavors and textures, making it perfect for family gatherings or special occasions. With its vibrant presentation and rich taste, Eggplant Rollatini is sure to impress your guests and bring warmth to your table.


Ingredients

Scale
  • 2 medium eggplants (about 1.5 pounds)
  • 15 oz ricotta cheese
  • 1 cup shredded whole milk mozzarella cheese
  • 2 cups marinara sauce
  • 1 cup fresh spinach, sautéed
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions

  1. Preheat the oven to 400°F (200°C). Slice eggplants lengthwise into thin strips, drizzle with olive oil, sprinkle with salt, and roast for about 20 minutes until soft.
  2. In a skillet, sauté spinach until wilted. In a bowl, mix ricotta cheese, sautéed spinach, half of the mozzarella, Parmesan cheese, herbs, salt, and pepper.
  3. Place about two tablespoons of filling at one end of each eggplant strip and roll tightly. Place seam-side down in a greased baking dish.
  4. Pour marinara sauce over the rolls and top with remaining mozzarella.
  5. Cover with foil and bake for 25 minutes; remove foil for the last five minutes to brown the top.
  6. Serve warm with extra marinara sauce on the side.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 roll (150g)
  • Calories: 350
  • Sugar: 6g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 18g
  • Cholesterol: 50mg

Keywords: - For added flavor, consider mixing in sautéed mushrooms or substituting ricotta with cottage cheese or cashew cream for a vegan option. - To prepare ahead of time, assemble without baking and refrigerate for up to 24 hours.