Eggplant Rollatini
A delicious vegetarian dish featuring tender eggplant slices wrapped around a creamy ricotta and spinach filling, topped with marinara sauce for a comforting meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Eggplant Preparation
- 2 medium medium eggplants, sliced lengthwise into 1/4 inch (0.6 cm) planks
- 1 tablespoon olive oil For brushing the eggplant slices
- to taste Salt
- to taste Pepper
Filling
- 1 cup ricotta cheese
- 1 cup packed chopped spinach, squeezed out excess water
- 1/2 cup grated Parmesan cheese Plus extra for topping if desired
- 1 large egg
Assembly
- 1 cup marinara sauce Divided for layering
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- Slice the eggplants lengthwise into 1/4 inch (0.6 cm) planks.
- Brush both sides of the eggplant slices lightly with olive oil and arrange them on a baking sheet.
- Bake for 10 minutes until just tender.
Filling Preparation
- While the eggplants are baking, mix together the ricotta, chopped spinach, Parmesan, egg, salt, and pepper in a bowl until well combined.
Assembly and Baking
- Spread half of the marinara sauce in a baking dish.
- Place a heaping tablespoon of the filling at one end of each eggplant slice and roll it up snugly.
- Arrange the rolls seam-side down in the dish, cover with the remaining marinara sauce, and sprinkle with extra Parmesan if desired.
- Bake for 25 minutes, or until the dish is golden and bubbly.
Notes
Eggplant Rollatini can be served as a satisfying main course or a delightful side dish. Pair it with a simple side salad or garlic bread for a complete meal. For an elegant presentation, garnish with fresh basil or a sprinkle of additional Parmesan cheese.