Eggplant Rollatini
Eggplant rollatini brings a restaurant style Italian favorite to your home kitchen with simple steps and familiar ingredients. This vegetarian recipe is perfect for a cozy dinner.
Servings: 15 rolls
Equipment
- Baking Sheet 10 x 15-Inch
- Casserole Dish 10 x 15-Inch
Ingredients
- 2 eggplants medium to large, sliced lengthwise about ¼-inch thick, 12 to 15 slices
- 4 Tablespoons olive oil
- ¼ Teaspoon kosher salt
- 15 Ounces ricotta cheese
- 1 Cup mozzarella cheese shredded
- ½ Cup parmesan cheese grated
- 1 egg
- 2 Cloves garlic minced
- ½ Teaspoon black pepper
- ½ Teaspoon dried oregano
- 2 Tablespoons fresh basil chopped, plus more for garnish
- 1 Jar marinara sauce 24-Ounce
Instructions
Prepare the Eggplant Slices
- Remove the top stem and end from the eggplants.
- Standing it on the cut end, slice the eggplant lengthwise into ¼-inch slices. You should attempt to get 7 to 9 quarter inch slices per eggplant (based on its total size).
- Repeat with the second eggplant.
- On a cutting board or working surface lay the eggplant slices, then sprinkle each side with kosher salt.
- Let the slices sit for 5 to 7 minutes to draw out the moisture, then using paper towels pat dry both sides of the slices.
Bake the Eggplant Slices
- Preheat the oven to 400°F.
- On one or two 10 x 15-inch baking trays add the olive oil, and place the eggplant.
- Roast for 7 to 9 minutes, then remove from the oven and let cool for about 10 minutes.
Prepare the Cheese Filling
- While the eggplant is cooling, mix the filling. In a bowl add the ricotta, ½ cup mozzarella cheese, ¼ cup parmesan cheese, egg, garlic, pepper, oregano and fresh basil.
- Using a spatula or mixing spoon, combine completely and set aside.
Assemble the Rollatini
- Reduce the oven temperature to 350°F.
- On a cutting board or working space, lay out the roasted eggplant slices.
- Add 2 tablespoons of the ricotta filling to the top third or middle center of each slice, then roll it up, allowing the top and bottom to meet and fold over in the middle.
- Place seam side down while you repeat rolling the remaining slices.
Assemble the Dish
- Spread about 1 cup of the marinara sauce onto the bottom of a baking dish at least 9 x 13 inches.
- Add the eggplant rollatini then top each with about 2 tablespoons of sauce.
- Top with the remaining ½ cup of mozzarella and ¼ cup of parmesan cheeses.
- Cover the baking dish with foil and bake for 30 minutes.
- After baking, remove the foil and change the temperature to low or high broil, and cook for an additional 2 to 4 minutes until the cheese starts to brown.
- Serve with your favorite pasta or salad and some freshly grated parmesan cheese.
Notes
Slice evenly: Keep slices the same thickness so they roast evenly.
Pat dry well: Removing moisture helps the eggplant roast instead of steam.
Don’t overfill: Too much filling can make rolling difficult.
Broil carefully: Keep an eye on the cheese so it doesn’t burn.
Pat dry well: Removing moisture helps the eggplant roast instead of steam.
Don’t overfill: Too much filling can make rolling difficult.
Broil carefully: Keep an eye on the cheese so it doesn’t burn.
Nutrition
Calories: 149kcal | Carbohydrates: 7g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 34mg | Sodium: 383mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 1mg
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