Description
Eggplant Rollatini is a comforting dish that features tender eggplant slices wrapped around a creamy ricotta filling, topped with rich marinara sauce. This delightful recipe is perfect for impressing guests or enjoying a cozy family dinner. With its vibrant flavors and beautiful presentation, Eggplant Rollatini will become a favorite in your household.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 cup whole milk ricotta cheese
- 2 cups marinara sauce (store-bought)
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/4 cup fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture.
- Rinse off excess salt and pat dry. Drizzle olive oil on a baking sheet and arrange eggplant slices in a single layer. Roast for 20 minutes until tender but firm.
- In a bowl, mix ricotta, half of the Parmesan, chopped basil, salt, and pepper until well combined.
- Spoon about 2 tablespoons of the cheese mixture onto one end of each eggplant slice and roll them up, placing seam-side down in a baking dish coated with marinara sauce.
- Pour remaining marinara sauce over the rollatini and sprinkle with the remaining Parmesan. Cover with foil and bake for 25 minutes; remove foil and bake an additional 10-15 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini (130g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg