If you’re craving a dish that feels cozy, flavorful, and just a little bit special, then this Eggplant Rollatini with Marinara Sauce Recipe is about to become one of your all-time favorites. Imagine tender, thin slices of eggplant wrapped lovingly around a creamy, cheesy ricotta filling, all smothered in rich, vibrant marinara sauce and baked to bubbly perfection. It’s like Italian comfort food elevated, with every bite delivering that perfect balance of texture, warmth, and bright herbaceous notes. Trust me, once you try this recipe, it’ll feel like a little slice of Italy in your very own kitchen.
Ingredients You’ll Need
To make this Eggplant Rollatini with Marinara Sauce Recipe truly shine, you only need a handful of carefully chosen ingredients. Each one plays a vital role, whether it’s adding creaminess, depth, or just the right hint of spice to brighten the dish.
- Eggplants: The star of the show, providing the tender yet sturdy base for rolling.
- Olive oil: Adds richness and helps the eggplant slices cook beautifully without sticking.
- Ricotta cheese: Creates a creamy, mild filling that’s soft and luscious.
- Shredded mozzarella cheese: Melts into gooey layers for that irresistible cheesy pull.
- Grated Parmesan cheese: Adds a sharp, nutty depth that perfectly complements the milder cheeses.
- Egg: Binds the cheese mixture, ensuring each roll holds together nicely while baking.
- Chopped fresh basil: Brings fresh, aromatic notes that lift the whole dish.
- Minced garlic: Infuses savory warmth throughout the cheese filling.
- Salt and pepper: Essential seasonings that enhance every flavor component.
- Marinara sauce: The vibrant, tomatoey heart of the dish that makes it all come together.
- Optional red pepper flakes: For those who like a little gentle heat to balance the richness.
How to Make Eggplant Rollatini with Marinara Sauce Recipe
Step 1: Prepare the Eggplant Slices
Start by slicing the eggplants lengthwise into thin, even pieces. Lightly salt them to draw out any excess moisture — this step is key to preventing sogginess and concentrating their flavor. Let the slices rest for 20 minutes, then pat them dry with a clean towel to remove the moisture.
Step 2: Bake the Eggplant Until Tender
Brush each slice lightly with olive oil to ensure they cook up golden and tender. Arrange them on a baking sheet and bake at 400°F until they become flexible and soft but still hold their shape. This tenderness makes them perfect for rolling without cracking.
Step 3: Make the Cheese Filling
In a bowl, combine ricotta, half of the shredded mozzarella, grated Parmesan, the egg, fresh basil, minced garlic, salt, and pepper. Mix everything until you have a creamy, homogenous filling that’s bursting with herby, cheesy goodness.
Step 4: Assemble the Rollatini
Spoon a generous dollop of the ricotta mixture onto each eggplant slice, spreading it evenly. Then, roll each slice up tightly so all those delicious layers stay neatly wrapped.
Step 5: Bake with Marinara Sauce
Spread marinara sauce in the bottom of a baking dish, then arrange the eggplant rolls seam side down in the sauce. Cover the rolls with the remaining marinara, sprinkle with the rest of the mozzarella cheese, and bake at 375°F for about 25 minutes, until the sauce is bubbly and the cheese is golden and inviting.
Step 6: Let It Rest
Once out of the oven, allow your Eggplant Rollatini with Marinara Sauce Recipe to rest for a few minutes before serving. This helps all the flavors settle and makes rolling the slices easier to enjoy.
How to Serve Eggplant Rollatini with Marinara Sauce Recipe
Garnishes
A sprinkle of freshly torn basil leaves or a light dusting of Parmesan right before serving adds a burst of color and freshness. A drizzle of extra virgin olive oil on top can also bring a lovely richness and shine to the dish.
Side Dishes
This Eggplant Rollatini with Marinara Sauce Recipe pairs beautifully with simple sides like garlic bread, a crisp green salad, or even a light pasta tossed in olive oil and herbs to round out the meal without overshadowing the main event.
Creative Ways to Present
For an elegant touch, consider plating individual rolls with a small pool of marinara sauce beneath them and garnish with microgreens or edible flowers. Serving in rustic ramekins for a single portion presentation is also a charming way to impress guests.
Make Ahead and Storage
Storing Leftovers
Your leftover Eggplant Rollatini with Marinara Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more, making your next meal a delightfully hearty experience.
Freezing
You can freeze the fully assembled but unbaked rollatini in a freezer-safe dish. Cover tightly with foil and freeze for up to 2 months. When ready, bake from frozen adding a little extra time to ensure it heats through completely.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to preserve the texture and keep the cheese perfectly melty. Avoid the microwave if you want to prevent sogginess.
FAQs
Can I use a different cheese instead of ricotta?
Absolutely! While ricotta is traditional and provides a creamy texture, you can substitute with cottage cheese strained of excess liquid or even mascarpone for a richer filling.
Is it necessary to salt the eggplant slices?
Salting helps draw out bitterness and moisture from the eggplant. It is highly recommended for the best texture and flavor, but if you’re short on time, you can skip it with a slightly softer outcome.
Can I grill the eggplant slices instead of baking?
Yes! Grilling adds a smoky flavor and reduces cooking time. Just make sure the slices are tender before rolling to avoid cracking or breaking.
How do I make this recipe vegan?
For a vegan version, substitute ricotta with a cashew-based cheese and use vegan mozzarella alternatives. Skip the egg or use a flax egg as a binder, and ensure your marinara sauce contains no animal products.
Can I prepare the rollatini in advance?
You can assemble the eggplant rollatini and refrigerate them unbaked for up to 24 hours before baking. This makes it ideal for prepping ahead for dinner or entertaining.
Final Thoughts
This Eggplant Rollatini with Marinara Sauce Recipe is a celebration of simple ingredients coming together to create something absolutely special. Whether you’re cooking for family, friends, or just treating yourself, this dish invites comfort, warmth, and a genuine taste of Italian kitchen love. You’ll find yourself reaching for this recipe time and again, eager to share it and savor every cheesy, saucy bite.
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Eggplant Rollatini with Marinara Sauce Recipe
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Eggplant Rollatini with Marinara Sauce is a delicious Italian main course featuring tender baked eggplant slices rolled around a creamy ricotta and cheese filling, baked in rich marinara sauce until bubbly and golden. This vegetarian-friendly dish is perfect for a satisfying family meal or special occasion.
Ingredients
Eggplant and Marinara
- 2 large eggplants
- 2 tablespoons olive oil
- 2 cups marinara sauce
- Optional: red pepper flakes for added heat
Cheese Filling
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the eggplant slices: Slice the eggplants lengthwise into thin slices. Lightly sprinkle salt over the slices and let them rest for 20 minutes to draw out excess moisture. After resting, pat the slices dry with paper towels.
- Bake the eggplant: Preheat the oven to 400°F (204°C). Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Bake until the slices are tender and flexible, about 15-20 minutes. Remove from oven and let cool slightly.
- Make the ricotta filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, chopped basil, minced garlic, salt, and pepper. Mix well until creamy and smooth.
- Assemble the rollatini: Spread a spoonful of the ricotta mixture onto each eggplant slice. Roll each slice tightly to enclose the filling.
- Prepare for baking: Spread a layer of marinara sauce in the bottom of a baking dish. Place the eggplant rolls seam side down on top. Cover the rolls with the remaining marinara sauce and sprinkle with the remaining shredded mozzarella cheese.
- Bake the assembled dish: Preheat the oven to 375°F (190°C). Bake the rollatini for about 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Rest and serve: Remove from the oven and allow the dish to rest for a few minutes before serving. This allows the flavors to meld and makes serving easier.
Notes
- For a lighter version, grill the eggplant slices instead of baking them initially.
- You can assemble the rollatini ahead of time and refrigerate before baking to save prep time.
- Use part-skim ricotta cheese if you prefer a lower-calorie option without sacrificing creaminess.
- Adjust salt and pepper to taste depending on your preference for seasoning.
- Optional red pepper flakes add a nice subtle heat to the dish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
