Eggplant Rollatini
A delightful vegetarian dish featuring eggplant filled with a cheesy ricotta mixture, baked in marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced lengthwise (1/4-inch thick slices)
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese, shredded plus additional for dusting
- 1 egg
- 2 garlic cloves, minced
- 3 tablespoons fresh basil, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups marinara sauce
- 1/2 cup mozzarella cheese, shredded
- Fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 400°F.
- Cut the eggplants lengthwise into 1/4-inch thick slices and sprinkle salt on both sides. Let them sit for 10 minutes to sweat, then pat them dry.
- Lay the eggplant slices on a greased pan and bake for 10 minutes. Allow them to cool when done.
- In a bowl, mix the ricotta, parmesan, egg, salt, pepper, garlic, and basil until well combined.
- Spread half of the marinara sauce on the bottom of a baking dish.
- On each eggplant slice, spoon 1-2 tablespoons of the cheese filling, roll up, and place it in the baking dish.
- Pour the remaining marinara sauce over the rolled eggplant, then sprinkle with mozzarella and additional parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. After that, uncover and bake for an additional 10 minutes until golden.
- Serve warm and enjoy!
Notes
Best served hot, garnished with freshly chopped basil. Pair with a simple salad or garlic bread.
Find it online: https://comfortkitchenrecipes.com/eggplant-rollatini/