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–+ servings

Eggplant Rollatini Recipe

A delightful Italian dish featuring tender eggplant filled with creamy ricotta and spinach, topped with marinara sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 2 medium eggplants
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants lengthwise into 1/4-inch thick strips.
  • Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture.
  • Rinse the eggplant slices and pat them dry with a paper towel.
  • Brush the slices with olive oil and roast them in the oven for about 20 minutes until soft and slightly browned.
  • In a bowl, combine ricotta cheese, spinach, minced garlic, egg, salt, and pepper.
  • Spread a layer of marinara sauce on the bottom of a baking dish.
  • Place a spoonful of the ricotta mixture on each eggplant slice and roll them up.
  • Arrange the rollatini in the baking dish, seam side down, and cover with remaining marinara sauce.
  • Top with mozzarella and Parmesan cheese, then bake for 25 minutes until bubbly and golden.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 18gFat: 15gFiber: 2g
Keyword eggplant, rollatini, Italian cuisine, vegetarian, comfort food
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