Eggplant Aubergine Rollatini with Three Cheeses
Indulge in the rich, comforting flavors of Eggplant Aubergine Rollatini with Three Cheeses, a delightful twist on traditional Italian comfort food. Tender eggplant slices are baked to perfection, then lovingly rolled around a creamy trio of ricotta, mozzarella, and Parmesan cheeses, infused with aromatic Italian seasoning and a hint of garlic. Smothered in a vibrant marinara sauce and topped with melted mozzarella, this dish is then baked until bubbly and golden. Perfect for a satisfying vegetarian dinner, this recipe pairs beautifully with a crisp green salad or crusty bread for mopping up the extra sauce. With its easy preparation, gourmet appeal, and wholesome ingredients, this baked eggplant rollatini is sure to impress your family and guests alike!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 unit large egg
- 0.5 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1.25 teaspoons salt
- 0.5 teaspoon ground black pepper
- 2 cups marinara sauce
- 6 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 about 8-10 slices total. Sprinkle the slices with 1 teaspoon of salt and let them sit for 15 minutes to draw out moisture.
While the eggplants are sitting, prepare the cheese filling. In a medium mixing bowl, combine the ricotta cheese, 3/4 cup of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, 1/4 teaspoon salt, and black pepper. Mix until well combined and set aside.
After 15 minutes, pat the eggplant slices dry with a paper towel to remove excess moisture.
Brush both sides of the eggplant slices lightly with olive oil. Arrange them on a large baking sheet in a single layer and bake for 12-15 minutes until softened and pliable, but not mushy. Remove from the oven and let cool for a few minutes.
Spread 1/2 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Take an eggplant slice and lay it flat on a clean surface. Place a heaping tablespoon of the cheese filling near one end of the slice, then roll it up tightly. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining slices and filling.
Pour the remaining 1 1/2 cups of marinara sauce evenly over the top of the eggplant rolls. Sprinkle the remaining 1/4 cup of mozzarella cheese over the sauce.
Cover the dish with aluminum foil and bake in the oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 28.3 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2407 mg | 185% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1735 mg | 37% | |
*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.
