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
Scale
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
