Description
Eggplant Rollatini is a delicious Italian dish featuring thinly sliced eggplant rolled around a savory cheese filling, baked in tomato sauce.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise (1/4 inch thick)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill or bake eggplant slices for 3-4 minutes per side until tender.
- Mix ricotta, mozzarella, Parmesan, egg, basil, and oregano in a bowl.
- Spread 1 cup marinara sauce in a baking dish.
- Place a spoonful of cheese mixture on each eggplant slice and roll tightly.
- Arrange rolls seam-side down in the baking dish.
- Top with remaining marinara sauce and sprinkle extra mozzarella.
- Bake for 25-30 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use a mandoline for even eggplant slices.
- Pat eggplant dry before grilling to prevent excess moisture.
- Substitute cottage cheese for ricotta if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 55mg