Description
This Eggplant Rollatini is a classic Italian comfort dish featuring tender eggplant slices rolled around a creamy ricotta filling and baked in a rich tomato sauce with melted cheese. This flavorful vegetarian recipe is perfect for family dinners, holidays, or anyone who loves traditional Italian flavors.
Ingredients
Scale
Ingredients
For the Eggplant
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Ricotta Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For Assembly
- 3 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
- Extra Parmesan cheese
Instructions
Instructions
- Prepare the eggplant: Slice eggplants lengthwise into thin strips. Sprinkle with salt and let sit for 20 minutes to remove excess moisture. Pat dry with paper towels.
- Cook the eggplant slices: Brush slices with olive oil and roast at 400°F (200°C) for 15–20 minutes until tender and flexible.
- Make the filling: Combine ricotta, mozzarella, Parmesan, egg, basil, parsley, Italian seasoning, garlic powder, salt, and pepper in a bowl. Mix until creamy.
- Prepare the baking dish: Spread a thin layer of marinara sauce across the bottom of a baking dish.
- Roll the eggplant: Place a spoonful of ricotta filling on each eggplant slice and roll tightly. Arrange rolls seam-side down in the baking dish.
- Add sauce and cheese: Cover the rolls with remaining marinara sauce and sprinkle with mozzarella and Parmesan cheese.
- Bake and serve: Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden. Garnish with fresh basil before serving.
Notes
Choose firm eggplants with smooth skin for the best texture. Roasting the slices instead of frying keeps the dish lighter while still creating tender rolls. Allow the rollatini to rest for a few minutes before serving so the filling sets.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rollatini
- Calories: 390
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg
Keywords: eggplant rollatini, Italian eggplant recipe, ricotta stuffed eggplant, vegetarian Italian dinner, baked eggplant rolls, classic Italian recipe
