Description
Eggplant Rollatini is a deliciously comforting dish that marries tender roasted eggplant with a creamy ricotta filling, all enveloped in a flavorful marinara sauce. Perfect for family dinners or entertaining guests, this recipe offers a delightful blend of textures and tastes that will leave everyone craving more. With its easy preparation and customizable options, Eggplant Rollatini is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 1 cup ricotta cheese
- 1 cup shredded whole milk mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- ¼ cup fresh basil, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Slice eggplants lengthwise into thin strips and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse salt from eggplants, pat dry, and brush both sides with olive oil. Arrange on a baking sheet and roast for about 20 minutes until golden brown.
- In a bowl, combine ricotta, half the mozzarella, Parmesan, garlic, basil, salt, and pepper until mixed well.
- Lay out each eggplant strip, spoon filling onto one end, and roll tightly. Place seam-side down in a baking dish topped with marinara sauce.
- Pour remaining marinara sauce over the rollatini and sprinkle with remaining mozzarella. Cover with foil and bake for 25 minutes; uncover and bake for an additional 15 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg