Description
Delicious Italian-inspired Eggplant Rollatini with a rich ricotta and mozzarella filling baked in a savory marinara sauce. This vegetarian main course features roasted eggplant slices rolled with a creamy cheese blend, topped with melted mozzarella and baked to bubbly perfection.
Ingredients
Eggplant and Seasonings
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
Sauce and Baking
- 3 cups marinara sauce (store-bought or homemade)
- cooking spray or additional olive oil for baking
Instructions
- Preheat and Prepare Eggplant: Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Brush the eggplant slices on both sides with olive oil, then arrange them in a single layer on the prepared baking sheet. Season with salt and black pepper.
- Roast Eggplant: Roast the eggplant slices for 20–25 minutes, flipping them halfway through the cooking time, until they become soft and lightly browned. Remove from the oven and let them cool slightly.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, chopped fresh basil, and dried oregano. Mix well until all ingredients are thoroughly blended.
- Assemble Rollatini: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Place 2–3 tablespoons of the ricotta cheese mixture at the wider end of each roasted eggplant slice and roll tightly. Arrange the rolls seam-side down in the baking dish.
- Top and Bake: Spoon the remaining marinara sauce over the assembled rolls and sprinkle the top with the remaining 1/2 cup shredded mozzarella cheese. Cover the dish with foil and bake for 20 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the sauce is bubbly and the cheese topping is lightly browned.
- Rest and Serve: Allow the dish to rest for 5 minutes before serving to let the flavors meld and to cool slightly for easier handling.
Notes
- To add a smoky flavor, grill the eggplant slices instead of roasting them.
- Incorporate extra vegetables like spinach or chopped cooked mushrooms into the cheese filling for added nutrition and flavor.
- Use vegan cheese alternatives to make this dish dairy-free and suitable for a vegan diet.
