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
Scale
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.
