There is something incredibly comforting about the Eggplant Rollatini with Marinara Sauce Recipe. Tender roasted eggplant slices beautifully stuffed with a creamy, cheesy ricotta blend, all nestled in a rich, vibrant marinara sauce that bubbles to golden perfection in the oven. This dish masterfully balances fresh herbs, savory cheeses, and hearty vegetables, creating a delightful, vegetarian main course that feels indulgent without being heavy. It’s perfect for cozy weeknights or impressing guests with an authentic Italian flair. Get ready to fall in love with this classic and irresistible recipe!
Ingredients You’ll Need
The magic of the Eggplant Rollatini with Marinara Sauce Recipe is rooted in its simple yet carefully chosen ingredients. Each component plays a vital role in building layers of flavor, texture, and color—from the tender eggplant slices to the luscious blend of cheeses and fresh herbs, culminating in the bright, tangy marinara sauce that ties everything together.
- 2 medium eggplants (sliced lengthwise into ¼-inch slices): These provide the perfect tender wrap for the filling once roasted until just flexible.
- 1 tablespoon olive oil: A light brush adds flavor and helps the eggplant roast to a golden softness.
- Salt and black pepper to taste: Essential seasoning that enhances every layer of the dish.
- 1 ½ cups ricotta cheese: This creamy base forms the heart of the filling, lending richness and body.
- 1 cup shredded mozzarella cheese (plus more for topping): Mozzarella brings gooey, melty texture that’s simply irresistible.
- ¼ cup grated Parmesan cheese: Adds a nutty, savory punch and depth to the cheese blend.
- 1 large egg: Binds the filling ingredients so the rollatini hold their shape beautifully.
- 2 tablespoons chopped fresh basil or parsley: Fresh herbs brighten the filling with vibrant color and fragrant aromatics.
- 2 cups marinara sauce (homemade or store-bought): The sauce soaks into the rollatini and keeps each bite juicy and flavorful.
- 1 teaspoon Italian seasoning (optional): A subtle blend that enhances the overall Italian essence of the dish.
How to Make Eggplant Rollatini with Marinara Sauce Recipe
Step 1: Roast the Eggplant Slices
First, preheat your oven to 400°F. Lightly brush both sides of the eggplant slices with olive oil and season them with salt and black pepper. Arrange them evenly on baking sheets and roast for about 15 to 20 minutes, flipping halfway through. You want them tender and flexible enough to roll without breaking—this roasting step softens the eggplant while giving it a lovely, slightly caramelized flavor that will make each bite sing.
Step 2: Prepare the Cheese Filling
While the eggplant roasts, mix together the ricotta, mozzarella, Parmesan cheeses, egg, and chopped fresh basil or parsley in a bowl. This combination creates a smooth, flavorful filling that is creamy with just enough structure from the egg to hold together as you roll. The fresh herbs add brightness and freshness that cuts through the richness beautifully.
Step 3: Assemble the Rollatini
Spread half a cup of marinara sauce across the bottom of a 9×13-inch baking dish to ensure the rollatini won’t stick and to infuse them with extra flavor. Once the eggplant slices have cooled enough to handle, spoon about two tablespoons of the cheese mixture onto one end of each slice, then roll it up carefully. Place each roll seam-side down in the baking dish so they retain their shape during baking.
Step 4: Add Sauce and Bake
Pour the remaining marinara sauce evenly over the rolls and sprinkle additional mozzarella cheese on top for a glorious bubbly finish. Bake everything for 20 to 25 minutes or until the sauce is bubbling and the cheese topping is nicely golden. This final bake melds all the flavors and textures into a perfectly harmonious dish that’s hard to resist.
How to Serve Eggplant Rollatini with Marinara Sauce Recipe
Garnishes
To make your Eggplant Rollatini with Marinara Sauce Recipe pop visually and flavor-wise, add a sprinkle of fresh basil or parsley just before serving. A small drizzle of good-quality olive oil or a few flakes of red pepper can also add a beautiful finishing touch and subtle heat to the dish.
Side Dishes
This eggplant rollatini pairs wonderfully with simple sides like a crisp green salad dressed with lemon vinaigrette or a steaming bowl of garlic bread to soak up all those magnificent sauce juices. For a heartier meal, roasted vegetables or a light pasta tossed in olive oil and herbs complement the richness perfectly.
Creative Ways to Present
For a fun twist, try stacking two rollatini rolls per plate with a dollop of extra marinara and a shave of Parmesan on top. Another idea is to serve them in individual ramekins for an elegant, portion-controlled presentation that’s sure to impress guests at dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this amazing Eggplant Rollatini with Marinara Sauce Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even tastier meals the following day.
Freezing
This dish freezes beautifully. After assembling but before baking, cover the baking dish with foil and freeze. When ready to enjoy, thaw in the refrigerator overnight and then bake as usual, adding a few extra minutes if needed to ensure it’s heated through.
Reheating
Reheat leftovers in the oven at 350°F covered with foil to retain moisture, baking for about 15 to 20 minutes or until warmed through. Microwaving works too for a quick fix but may sacrifice some of the lovely texture and that fresh-baked feel.
FAQs
Can I use a different cheese instead of ricotta?
Absolutely! While ricotta is traditional and gives a creamy texture, you can try cottage cheese for a lighter option or mascarpone for an extra indulgent twist. Just be mindful to adjust quantities to maintain the filling’s consistency.
Do I need to peel the eggplant?
Peeling the eggplant is optional. The skin adds a bit of chew and color, but if your eggplants have thick skins or you prefer a softer texture, peeling before slicing can make the rollatini more tender.
How can I prevent the eggplant from being soggy?
Salting the eggplant slices before roasting helps draw out excess moisture. Let the salted slices sit for about 20 minutes, then pat them dry with paper towels to reduce sogginess in the final dish.
Is it okay to use store-bought marinara sauce?
Yes! A good-quality store-bought marinara can save time and still deliver great flavor. Just pick one with fresh ingredients and no added sugar for the best taste.
Can this dish be made vegan?
To make a vegan version, substitute the cheeses with plant-based alternatives and use a flax egg or another egg replacer to bind the filling. Ensure your marinara sauce is free of animal products as well.
Final Thoughts
Eggplant Rollatini with Marinara Sauce Recipe is truly one of those dishes that brings warmth and joy to the table, combining simplicity with a luscious depth of flavor that never disappoints. Whether you’re a vegetarian looking for a hearty meal or simply craving a comforting Italian classic, this recipe is a must-try. Grab your ingredients, roll up those eggplants, and get ready to savor every cheesy, saucy, delicious bite!
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Eggplant Rollatini with Marinara Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Eggplant Rollatini with Marinara Sauce is a delicious Italian-inspired vegetarian main course featuring tender roasted eggplant slices rolled with a creamy ricotta and cheese filling, baked in a rich marinara sauce. This dish offers a perfect combination of flavors and textures, making it a comforting and impressive meal for any occasion.
Ingredients
Eggplant and Seasoning
- 2 medium eggplants, sliced lengthwise into ¼-inch slices
- 1 tablespoon olive oil
- Salt and black pepper to taste
Cheese Filling
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh basil or parsley
Sauce and Seasoning
- 2 cups marinara sauce (homemade or store-bought)
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat and Prepare Eggplant: Preheat the oven to 400°F. Lightly brush both sides of the eggplant slices with olive oil and season with salt and black pepper. Arrange on baking sheets in a single layer.
- Roast Eggplant Slices: Roast the eggplant slices for 15–20 minutes, flipping them halfway through, until they become tender and flexible but not mushy. Remove from the oven and allow to cool enough to handle.
- Make Cheese Filling: While the eggplant is roasting, combine the ricotta, mozzarella, Parmesan cheese, egg, and chopped fresh basil or parsley in a mixing bowl. Stir thoroughly until well blended into a creamy filling.
- Prepare Baking Dish: Spread ½ cup of the marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Rollatini: Spoon approximately 2 tablespoons of the cheese filling onto one end of each roasted eggplant slice. Roll each slice gently but firmly, placing the rolls seam-side down into the prepared baking dish.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce evenly over all the rolls. Sprinkle extra shredded mozzarella cheese on top if desired for a cheesy golden crust.
- Bake Rollatini: Bake the assembled dish in the oven for 20–25 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown.
- Serve: Remove from oven and let the rollatini rest for a few minutes before serving. This allows the flavors to meld and the filling to set slightly.
Notes
- Salting the eggplant slices and letting them sit for 20 minutes before roasting can reduce moisture and bitterness.
- This dish can be prepared ahead of time and baked shortly before serving to save time.
- For a low-carb version, use part-skim cheeses and choose a sugar-free marinara sauce.
