Eggplant Rollatini
Savor the delightful flavors of this eggplant rollatini recipe, featuring tender eggplant slices rolled with a creamy, cheesy filling, topped with marinara sauce.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 2 medium eggplants
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle salt on the slices and let them sit for 15 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- Brush both sides of the slices with olive oil.
- Grill or roast the eggplant slices until tender, about 5-7 minutes per side.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
- Arrange the rollatini in the baking dish, seam side down, and top with remaining marinara sauce.
- Bake for 25-30 minutes until bubbly and golden.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Fiber: 5g