Description
Eggplant Rollatini is a gourmet vegetarian entrée that combines the savory goodness of roasted eggplant, creamy ricotta, and melty cheese, all baked in rich marinara sauce. This deceptively simple dish is perfect for dinner parties, special occasions, or a cozy night in. Low carb and packed with flavor, it’s an Italian classic that will satisfy your cravings while being easy to prepare and serve.
Ingredients
2 large eggplants, cut lengthwise into ¼-inch thick slices
2 tablespoons olive oil
1 cup ricotta cheese
1 ½ cups mozzarella cheese, shredded and divided
½ cup Parmesan cheese, grated and divided
1 egg, beaten
¼ cup fresh parsley, chopped (plus more for topping)
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups marinara sauce
Instructions
Prepare the eggplant:
Preheat oven to 375°F (190°C).
Remove the stems from the eggplants and slice lengthwise into ¼-inch thick pieces.
Salt both sides of the eggplant slices and place them on a plate for 10-20 minutes to allow the excess moisture to draw out (this is called “sweating”). Pat the slices dry with a paper towel.
Arrange the eggplant slices in a single layer on a large baking sheet. Drizzle with olive oil.
Bake for 20-25 minutes, flipping halfway, until the eggplant is soft. Set aside.
Prepare the cheese mixture:
In a medium bowl, mix together ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, salt, and pepper. Stir until well combined.
Assemble the rollatini:
Spread ½ cup marinara sauce evenly in the bottom of a 9×13-inch casserole dish.
Lay the roasted eggplant slices flat on a clean surface or baking sheet. Spread 1-2 tablespoons of the cheese filling on each slice.
Roll each eggplant slice up and place it seam side down into the casserole dish.
Spread the remaining cheese filling over the top if you have extra.
Pour the remaining marinara sauce over the rolled eggplants.
Top with the remaining mozzarella and Parmesan cheese.
Bake the rollatini:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 15 minutes, or until the cheese is golden and bubbly.
Optional: Turn on the broiler for 3-4 minutes to create a crisp, golden cheesy crust. Keep an eye on it to avoid burning.
Serve:
Let the rollatini cool for 10 minutes before slicing. Top with fresh chopped parsley and serve.
Notes
How to store: Store leftovers in an airtight container in the fridge for 3-4 days. The eggplant will absorb more sauce, which may affect texture when reheating.
How to reheat: The best method is to bake leftovers in an oven-safe dish at 350°F until heated through, rather than using a microwave.
How to freeze:
Before baking: Prepare everything up to the point of baking, wrap it in foil, and freeze for up to 2 months.
After baking: Store leftovers in airtight containers for 2-3 months. Thaw in the fridge before reheating.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main course
- Method: Baking
- Cuisine: Italian
