Easy Eggplant Rollatini
Transform your weeknight dinner routine with this irresistible Easy Eggplant Rollatini, a crowd-pleasing vegetarian recipe that blends rich Italian flavors with wholesome ingredients. Tender slices of roasted eggplant are rolled around a creamy ricotta, spinach, and cheese filling, then baked to perfection in savory marinara sauce and topped with melty mozzarella and Parmesan. This dish is perfect for dinner parties or a comforting family meal, offering a lighter, gluten-free alternative to traditional pasta-based recipes. With minimal prep and a short cook time, this baked eggplant rollatini recipe is as convenient as it is delicious. Garnish with fresh basil for a burst of color and flavor, and serve with a crisp side salad or warm garlic bread for a complete Italian-inspired feast!
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1.5 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Frozen spinach (thawed and drained)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. You should get around 10-12 slices between the two eggplants.
Sprinkle both sides of the eggplant slices with 1 teaspoon of salt and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel after.
Brush both sides of the eggplant slices lightly with 2 tablespoons of olive oil and arrange them on one or two baking sheets. Bake in the preheated oven for 10-12 minutes until slightly softened but not fully cooked. Remove and let cool slightly.
In a medium mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella, 1/4 cup of Parmesan, thawed and drained spinach, garlic powder, Italian seasoning, and black pepper. Mix until well combined.
Spread about 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Take one slice of eggplant and place about 2 tablespoons of the ricotta mixture at one end. Roll the slice up tightly and place it seam-side down in the baking dish. Repeat with all the eggplant slices.
Once all the rolls are in the dish, pour the remaining marinara sauce evenly over the rolls. Sprinkle the remaining 1/2 cup of shredded mozzarella and 1/4 cup of Parmesan on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the dish cool for a few minutes, then garnish with fresh basil leaves if desired. Serve warm.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
