Description
Eggplant Rollatini delivers a classic Italian comfort dish packed with ricotta, marinara, and melted mozzarella that brings warmth to your dinner table. Crispy eggplant slices rolled with creamy cheese create a delightful meal perfect for family gatherings and weekend celebrations.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Cheese and Dairy Accents:
- ½ cup grated Parmesan cheese
- 1 egg
Seasonings and Herbs:
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Fresh basil leaves, chopped
- Extra grated Parmesan
Instructions
- Slice 2 medium eggplants lengthwise into ¼-inch thick pieces. Sprinkle salt generously on both sides of each slice.
- Let eggplant slices rest on paper towels for 20 minutes to draw out excess moisture.
- Preheat your oven to 375°F. Pat eggplant slices completely dry with fresh paper towels.
- Brush each eggplant slice with 2 tablespoons olive oil. Arrange slices in a single layer on a baking sheet.
- Roast eggplant slices at 375°F for 10-12 minutes, flipping halfway to ensure even cooking.
- Mix 1 cup ricotta, ½ cup Parmesan, ½ cup mozzarella, 1 egg, 2 tablespoons chopped basil, 1 teaspoon garlic powder, and ¼ teaspoon black pepper in a bowl.
- Spread ½ cup marinara sauce across the bottom of a large baking dish.
- Place 2 tablespoons ricotta mixture on one end of each roasted eggplant slice.
- Roll each slice gently but firmly, positioning seam-side down in the baking dish.
- Cover rolls with remaining marinara sauce, ensuring complete coverage.
- Sprinkle remaining ½ cup mozzarella and optional extra Parmesan over the rolls.
- Cover dish with aluminum foil and bake at 375°F for 25 minutes.
- Remove foil and bake an additional 10-15 minutes until cheese turns golden and bubbly.
- Let casserole rest for 5 minutes before serving to help set the layers.
Notes
- Salt the eggplant before roasting to draw out excess moisture, which helps create a firmer, less soggy texture in your rollatini.
- Roast eggplant slices until they’re slightly golden but not too crisp, as they’ll continue cooking in the casserole and you want them pliable for rolling.
- Use fresh basil if possible, as it adds a brighter, more vibrant flavor compared to dried herbs in this recipe.
- For a gluten-free version, ensure your marinara sauce is certified gluten-free and skip any breadcrumbs if the recipe includes them.
- Prep Time: 30 minutes
- Cook Time: 45-52 minutes
- Category: Casseroles
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 298 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 55 mg