Italian · Main · Medium
Eggplant Rollatini
Thin roasted eggplant slices rolled around creamy ricotta, baked in marinara. Lighter than lasagna, just as comforting.
The whole recipe in 60 seconds
Eggplant Rollatini, in 5 ideas
- Salting the eggplant first keeps it from going soggy.
- Roast, do not fry. Same flavor, way less oil.
- The egg in the filling is the glue. Do not skip it.
- Let it rest before serving. It firms up as it cools.
- Leftovers reheat beautifully the next day.
What you need
Ingredients
- 2 large eggplants, sliced lengthwise 1/4 inch thick
- 3 tbsp olive oil
- 15 oz ricotta
- 1 cup shredded mozzarella, divided
- 1/2 cup grated parmesan, divided
- 1 egg
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- 2 garlic cloves, minced
- Salt and pepper
How to make it
Directions
- Salt the eggplant slices and let them sit 15 minutes. Pat dry, brush with olive oil, and roast at 425F for 12 minutes until pliable.
- Mix the ricotta, half the mozzarella, half the parmesan, the egg, garlic, basil, salt, and pepper.
- Spread a thin layer of marinara in a baking dish.
- Spoon filling onto each eggplant slice, roll up, and place seam side down in the dish.
- Top with remaining marinara, mozzarella, and parmesan. Bake 25 minutes until bubbly.
- Rest 10 minutes before serving so the rolls hold together.
Money saver. Eggplant is cheapest in late summer. Make a double batch and freeze half the unbaked rolls for later.