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Eggplant Rollatini is a delicious and elegant Italian dish that features thin slices of eggplant rolled around a creamy ricotta filling, topped with flavorful marinara sauce, and baked to perfection. It’s a great choice for vegetarians and anyone looking to enjoy a hearty, comforting meal.
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Preparation Steps
Begin by preheating your oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Brush the slices with olive oil and season with salt and pepper. Roast or grill the eggplant slices until tender and slightly browned, about 10 minutes.
Meanwhile, prepare the filling by combining ricotta, mozzarella, Parmesan, egg, salt, and pepper in a bowl. Mix until smooth and well incorporated.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a spoonful of the ricotta mixture on each eggplant slice, then carefully roll it up. Arrange the rolled eggplants seam-side down in the baking dish.
Pour the remaining marinara sauce over the top of the eggplant rolls. Cover with foil and bake for 25-30 minutes, until bubbly and heated through.
Serving Suggestions
Garnish the baked eggplant rollatini with fresh basil and an extra sprinkle of Parmesan cheese. Serve hot, accompanied by crusty bread or a simple green salad for a complete meal.
Tips for Success
- Use a sharp knife to slice the eggplant evenly for uniform rolls.
- If you prefer a lighter dish, bake the eggplant slices instead of roasting.
- For extra flavor, add minced garlic or red pepper flakes to the marinara sauce.