Eggplant Rollatini
Eggplant Rollatini is a show-stopping dish that combines tender, roasted eggplant slices with a creamy, flavorful ricotta filling, all baked to perfection in a blanket of marinara sauce and melted cheese. This vegetarian recipe is a feast for the senses, featuring a harmonious medley of spinach, garlic, and three types of cheese—ricotta, parmesan, and mozzarella—with a touch of dried oregano for an aromatic boost. The eggplant slices are rolled around the filling and baked until bubbly and golden, creating a visually stunning and irresistibly tasty meal. Perfect for family dinners or special occasions, this classic Italian-inspired recipe is easy to make and is elegantly finished with a sprinkle of fresh basil for an extra burst of flavor. Enjoy a deliciously satisfying dish that brings comfort food to a gourmet level!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 1 cup ricotta cheese
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 large egg
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 0.25 cup fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin slices, about 1/4-inch thick.
Brush each eggplant slice with olive oil and season with salt and pepper.
Place the eggplant slices on a baking sheet and roast in the oven for 10-12 minutes, or until tender. Remove from the oven and let them cool slightly.
In a bowl, combine ricotta cheese, half of the grated parmesan, half of the shredded mozzarella, the egg, chopped spinach, minced garlic, salt, black pepper, and dried oregano. Mix well until all ingredients are incorporated.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Take a roasted eggplant slice and place a spoonful of the ricotta mixture onto one end. Roll the eggplant slice up, securing the filling inside. Place the roll seam-side down in the prepared baking dish.
Repeat the process with the remaining eggplant slices and filling.
Once all rolls are in the dish, pour the remaining marinara sauce over the top.
Sprinkle the remaining parmesan and mozzarella cheeses evenly over the rolls.
Bake in the preheated oven for about 20-25 minutes, until the cheese is bubbly and golden.
Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3370 mg | 259% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1236 mg | 26% | |
*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.
