Description
Eggplant Rollatini is a delightful dish featuring thinly sliced eggplant filled with creamy ricotta and topped with tangy marinara. Quick to prepare, it’s perfect for gatherings or a comforting weeknight meal.
Ingredients
Scale
- 2 medium eggplants (about 2 lbs total)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (plus another 1/2 cup for topping)
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 tablespoons fresh basil (chopped)
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9×13 inch baking dish.
- Slice the eggplants lengthwise into 1/4 inch thick slices and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
- Rinse and pat the eggplant dry, then coat with olive oil and bake for 15 minutes until tender.
- Mix ricotta cheese, mozzarella, parmesan, beaten egg, basil, salt, and pepper in a bowl for the filling.
- Spoon filling onto one end of each eggplant slice, roll up, and place seam-side down in the baking dish.
- Cover with marinara sauce and sprinkle remaining mozzarella on top.
- Bake for 20-25 minutes until golden and bubbly.
Notes
You can substitute zucchini for eggplants if desired.
For a lighter option, use cottage cheese instead of ricotta.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 rollatini
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg