Description
Eggplant Rollatini with Marinara Sauce is a delicious Italian-inspired vegetarian main course featuring tender roasted eggplant slices rolled with a creamy ricotta and cheese filling, baked to golden perfection with rich marinara sauce and melted mozzarella.
Ingredients
Scale
Eggplant
- 2 medium eggplants
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon garlic powder
Sauce & Garnish
- 2 cups marinara sauce (homemade or store-bought)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat and Roast Eggplant: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Arrange in a single layer on the baking sheet and roast for 15–20 minutes until tender and flexible. Remove from the oven and let cool slightly.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, Parmesan, 1/2 cup of the shredded mozzarella, egg, chopped basil, and garlic powder. Stir until well blended to create a smooth, flavorful filling.
- Assemble Rollatini: Spread 1/2 cup of the marinara sauce evenly in the bottom of a 9×13-inch baking dish. Place about 2 tablespoons of the cheese mixture at one end of each eggplant slice and roll up tightly. Arrange the rolls seam-side down in the baking dish to keep them secure.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the arranged eggplant rolls, ensuring each is well covered. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
- Bake: Bake uncovered in the preheated oven for 25–30 minutes, or until the sauce is bubbly and the cheese on top is golden brown and melted.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil if desired. Serve warm and enjoy this hearty vegetarian Italian dish.
Notes
- For a lower-fat version, use part-skim ricotta and mozzarella cheeses.
- This dish can be assembled ahead of time and baked just before serving for convenience.
- Pairs perfectly with a fresh side salad or warm garlic bread for a complete meal.
