Eggplant Rollatini Recipe
Eggplant Rollatini is a delicious Italian-inspired dish featuring tender roasted eggplant slices rolled around a creamy ricotta and spinach filling, baked with marinara sauce and melted mozzarella cheese. This comforting vegetarian recipe is perfect for a hearty dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant
- 1.5 lbs Eggplant
- 2 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Filling
- 10 oz Whole milk ricotta cheese
- 8 oz Frozen spinach (thawed and drained)
- 1/3 cup Grated parmesan cheese
- 1 large Egg
- 1 tsp Italian seasoning
- 1/8 tsp Sea salt
- 1/8 tsp Black pepper
Assembly
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese (shredded)
- Fresh basil (optional, for garnish)
Instructions
- Preheat and prepare eggplant: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice eggplant: Use a mandoline to slice the eggplant lengthwise into long, thin sheets about 1/4 inch (0.64 cm) thick. Select 12 center slices weighing about 12 ounces total.
- Season eggplant: Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil, then sprinkle with sea salt and black pepper.
- Roast eggplant: Roast the slices in the oven for 15-20 minutes until tender and mostly dry. Pat with paper towels to remove excess moisture.
- Mix filling: In a medium bowl, combine ricotta cheese, thawed and drained spinach, grated parmesan, egg, Italian seasoning, salt, and pepper. Stir well to combine.
- Prepare baking dish: Spread 1/2 cup (118 ml) marinara sauce evenly over the bottom of a large baking dish.
- Assemble rollatini: Divide the ricotta-spinach filling evenly among the 12 eggplant slices. Roll up each slice tightly and place seam side down into the baking dish with marinara sauce.
- Add topping: Spoon the remaining 1/2 cup (118 ml) marinara sauce over the rolls and sprinkle with shredded mozzarella cheese.
- Bake and broil: Bake in the oven for about 15 minutes until the cheese is melted and the filling is heated through. Then place under the broiler for 3-4 minutes until the cheese is browned on top.
- Garnish and serve: Remove from oven, garnish with fresh basil if desired, and serve warm.
Notes
- Choosing center slices of eggplant ensures uniform thickness and better rolling.
- Make sure to thoroughly drain the spinach to avoid excess moisture in the filling.
- You can prepare extra roasted eggplant slices to serve as a side or with other dishes.
- If you prefer, substitute whole milk ricotta with part-skim for a lighter version.
- Fresh basil adds a nice fresh flavor as garnish but is optional.
Keywords: Eggplant rollatini,ricotta eggplant rolls,vegetarian Italian recipe,baked eggplant rolls,spinach ricotta rollatini
Find it online: https://kitchenbyclara.com/eggplant-rollatini-recipe/
