Classic Eggplant Rollatini with Creamy Ricotta Filling
Enjoy tender eggplant slices rolled with a flavorful ricotta mixture, baked in rich marinara sauce, and topped with melted cheese. This comforting Italian dish is perfect for any dinner.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Main Dish, Vegetarian
Ingredients
2 large eggplants, sliced lengthwise into ¼-inch thick strips
2 cups whole milk ricotta cheese
1 cup freshly grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
1 large egg
2 cloves garlic, minced
¼ cup fresh basil, chopped
2 cups marinara sauce (homemade or store-bought)
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 400°F.
Lay eggplant slices on a baking sheet and sprinkle lightly with salt. Let them sit for 15-20 minutes to remove excess moisture. Pat dry with paper towels.
Brush both sides of eggplant slices with olive oil. Roast in the oven for 10-15 minutes until tender but not mushy. Remove and let cool slightly.
In a bowl, combine ricotta, ½ cup Parmesan, minced garlic, chopped basil, egg, salt, and pepper. Mix until smooth.
Spread a thin layer of the ricotta mixture over each eggplant slice. Carefully roll up each slice and place seam-side down in a baking dish.
Pour marinara sauce evenly over the rolled eggplant. Sprinkle with mozzarella and the remaining ½ cup Parmesan cheese.
Bake uncovered at 375°F for 25-30 minutes, until the cheese is melted and bubbly.
Let rest a few minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition
- Serving Size: 6
- Calories: Approximately 320 per serving
Find it online: https://www.joyliciousrecipes.com/eggplant-rollatini/