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Eggplant Rollatini

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Eggplant Rollatini is a comforting Italian-inspired dish featuring tender baked eggplant slices rolled around a creamy ricotta and cheese filling, then baked in rich marinara sauce until bubbly and golden. It’s hearty, elegant, and perfect for family dinners or special gatherings.

Ingredients

  • 2 large eggplants, sliced lengthwise
  • 1 teaspoon salt (for sweating eggplant)
  • 2 tablespoons olive oil
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce
  • Chopped fresh basil or parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
  3. Brush both sides of the eggplant slices with olive oil and arrange on a baking sheet. Bake for 15–20 minutes until tender and flexible.
  4. In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, and black pepper until well mixed.
  5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  6. Place a spoonful of cheese mixture at one end of each eggplant slice and roll up tightly.
  7. Arrange rolls seam-side down in the baking dish.
  8. Spoon remaining marinara sauce over the top and sprinkle with remaining mozzarella.
  9. Bake for 25–30 minutes until cheese is melted and bubbly.
  10. Let rest for 5–10 minutes before garnishing with fresh basil or parsley and serving.

Notes

  • Add sautéed spinach to the ricotta mixture for extra flavor and nutrition.
  • Mix in cooked ground beef or Italian sausage for a heartier version.
  • Grill eggplant slices instead of baking for a lighter preparation.
  • Assemble up to 1 day ahead and refrigerate before baking.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze before or after baking for up to 3 months; thaw overnight before reheating.
  • Ensure marinara sauce is gluten-free if preparing for gluten-free diets.

Nutrition

Find it online: https://cookedbymaya.com/eggplant-rollatini/