Eggplant Aubergine Rolatini
Indulge in the rich, comforting flavors of Eggplant Aubergine Rolatini—a classic Italian-inspired dish perfect for weeknight dinners or special occasions. This recipe features tender roasted eggplant slices rolled around a creamy, herb-infused ricotta filling, then baked to perfection in a hearty marinara sauce. Topped with melted mozzarella and Parmesan, each bite offers a delectable balance of savory, cheesy goodness with a pop of freshness from aromatic basil. With simple ingredients like olive oil, garlic powder, and black pepper, this dish is both elegant and approachable. Ready in just over an hour, this vegetarian delight is ideal for feeding a family or impressing dinner guests. Pair it with a crisp side salad or garlic bread for a complete, satisfying meal!
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 0.25 cup Fresh basil leaves
- 1 large Egg
- 2 cups Marinara sauce
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly sprinkle the slices with salt and let them sit for 20 minutes to draw out moisture. Pat them dry with paper towels.
Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast the slices in the oven for about 10-12 minutes, flipping halfway through, until they are pliable and starting to soften. Remove and let cool.
In a medium bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese (reserve 1/4 cup for topping), garlic powder, finely chopped basil, egg, and black pepper. Mix until well combined.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Place a spoonful of the ricotta mixture at one end of each eggplant slice, then roll the slice up tightly around the filling. Place the rolled eggplant seam-side down in the prepared baking dish. Repeat with remaining slices.
Pour the remaining marinara sauce over the eggplant rolls, and sprinkle the reserved mozzarella cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbling and golden.
Garnish with additional fresh basil before serving, if desired. Serve warm.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 38.6 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1945 mg | 150% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2262 mg | 48% | |
*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.
