The Best Eggplant Rollatini
Fall in love with the flavors of this cheesy dish made with eggplant rollatini, ricotta, and rich tomato sauce.
Equipment
- Baking Dish
- Oven
- Mixing bowl
- Baking Pan
Ingredients
Eggplant and Filling
- 2 large eggplants, sliced lengthwise (¼-inch thick slices)
- 1 cup ricotta cheese
- ½ cup parmesan cheese, shredded plus additional for dusting
- 1 large egg
- 2 cloves garlic, minced
- 3 tablespoons fresh basil, chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups marinara
- ½ cup mozzarella cheese
- 1 cup fresh basil, chopped
Instructions
Cooking Steps
- Preheat oven to 400F.
- Slice and salt eggplant: Remove the stems from the eggplant, cut lengthwise into ¼-inch thick slices, salt on both sides and let sit for 10 minutes. Pat dry with paper towel.
- Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
- Mix filling together: In a bowl, add ricotta, parmesan, egg, salt, pepper, minced garlic, and fresh basil. Mix together.
- Prepare rollatini: Spread half the marinara on the bottom of a baking dish. Spoon 1-2 tablespoon of ricotta filling on the eggplant, roll it up, and place in the dish. Repeat until finished.
- Bake: Spoon the remaining marinara over the eggplant and sprinkle with mozzarella and parmesan cheese. Cover and bake for 30 minutes, uncover and bake for 10 minutes. Serve and enjoy!
Notes
Reheating tips: preheat oven to 350F, place in an oven-safe dish and cover with foil. Heat for about 10-15 minutes. Freezing tips: Prepare rollatini as directed but don’t bake. Cover with plastic wrap and foil. Freeze for 1-2 months, then thaw and bake as instructed.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 28gProtein: 18.3gFat: 10.7gCholesterol: 70.3mgSodium: 538.9mgSugar: 11.7gVitamin A: 600IUVitamin C: 46.2mg
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