Description
Eggplant Rollatini with Marinara Sauce is a delicious Italian-inspired dish featuring tender roasted eggplant slices rolled around a creamy ricotta and cheese filling, baked to perfection with rich marinara sauce. This vegetarian and gluten-free recipe is perfect for a wholesome main course that’s both comforting and flavorful.
Ingredients
Scale
Eggplant
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese Filling
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
Sauce & Garnish
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil for garnish (optional)
Instructions
- Preheat and Roast Eggplant: Preheat your oven to 400°F (200°C). Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange the slices on a parchment-lined baking sheet. Roast for 15 to 18 minutes, flipping halfway through, until the eggplant becomes softened and pliable. Remove and let cool slightly.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella (1/2 cup), grated Parmesan, egg, chopped parsley, and dried oregano. Mix well until all ingredients are fully incorporated into a creamy mixture.
- Assemble Rollatini: Spread 1 cup of marinara sauce evenly over the bottom of a greased 9×13-inch baking dish. Spoon approximately 2 tablespoons of the cheese mixture onto each eggplant slice. Carefully roll up each slice tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining 1 cup of marinara sauce over the rolled eggplants. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top to create a cheesy crust.
- Bake Rollatini: Place the baking dish in the oven and bake for 20 to 25 minutes until the sauce is bubbly and the cheese has melted and turned golden. Remove from the oven and let it cool for a few minutes before serving.
- Garnish and Serve: Optionally garnish with fresh basil leaves for an aromatic finish. Serve warm and enjoy a rich, comforting Italian main course.
Notes
- For added smoky flavor, grill the eggplant slices instead of roasting them.
- Incorporate chopped fresh spinach into the ricotta filling for extra nutrients and color.
- This dish freezes well. Assemble the rollatini ahead of time and bake directly from frozen when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 8g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 85mg
