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Eggplant Rollatini

A delicious Italian dish featuring eggplant slices rolled around a creamy cheese filling, topped with marinara sauce.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 large eggplants Sliced lengthwise
Cheese Filling
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese, shredded Divided
  • 1 cup parmesan cheese, grated
  • 1 large egg
  • 1 tablespoon fresh basil, chopped
Assembly
  • 1 jar marinara sauce
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
  3. Heat olive oil in a pan over medium heat and sauté the eggplant strips until soft and slightly golden.
  4. In a bowl, mix together the ricotta cheese, 1/2 of the mozzarella, parmesan cheese, egg, basil, salt, and pepper.
Assembly
  1. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  2. Take one eggplant strip, place a spoonful of the cheese mixture at one end, and roll it up. Place it seam-side down in the baking dish.
  3. Repeat with the remaining eggplant and cheese mixture.
  4. Pour the remaining marinara sauce over the top and sprinkle with the rest of the mozzarella cheese.
Baking
  1. Bake for 25-30 minutes until bubbly and golden.
  2. Serve hot and enjoy!

Notes

Eggplant Rollatini pairs well with Caesar or garden salad, garlic bread, roasted vegetables, and light red wine. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.