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Baked Eggplant Rollatini

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This Baked Eggplant Rollatini is a delicious Italian-inspired dish made with thin slices of roasted eggplant rolled around a creamy ricotta filling, topped with marinara sauce and baked to perfection.

Ingredients

  • 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • Salt, to taste
  • 2 cups marinara sauce
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush both sides of eggplant slices with olive oil and sprinkle with salt. Place on the baking sheet and roast for 20 minutes, flipping halfway through, until tender and pliable.
  3. In a bowl, mix ricotta, parmesan, egg, garlic, basil, Italian seasoning, salt, and pepper until well combined.
  4. Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
  5. Place 1-2 tablespoons of the ricotta mixture on each roasted eggplant slice, then roll up tightly and place seam-side down in the baking dish.
  6. Pour remaining marinara sauce over the rollatini and sprinkle with mozzarella cheese.
  7. Bake for 25-30 minutes until bubbly and cheese is melted.
  8. Remove from oven and let cool slightly before serving. Garnish with fresh basil if desired.

Notes

  • Slice eggplant thinly and evenly to ensure it roasts and rolls easily.
  • Use a mandoline slicer for consistent slices.
  • You can prepare the rollatini a day ahead and bake it when ready to serve.
  • Swap ricotta with vegan alternatives for a dairy-free version.

Nutrition

Find it online: https://yumfamilyrecipes.com/baked-eggplant-rollatini/