Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Eggplant Rollatini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

Delicious and comforting Eggplant Rollatini, featuring tender roasted eggplant slices rolled with a creamy mixture of ricotta, feta, mozzarella, and parmesan cheeses, baked in a rich marinara sauce until bubbly and golden. Perfect for a hearty vegetarian main dish that is sure to impress family and guests.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Eggplant

  • 4 medium-sized eggplants
  • Salt, to taste
  • Olive oil, for brushing

Cheese Filling

  • 3 cups part-skim ricotta cheese
  • 1 cup crumbled feta cheese
  • 1½ cups shredded part-skim mozzarella cheese (divided)
  • ½ cup grated parmesan cheese (divided)
  • 4 cloves garlic, minced
  • 2 eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper

Sauce

  • 1 jar (24 ounces) marinara sauce

Instructions

  1. Prepare the Eggplants: Preheat your oven to 400˚F and lightly grease a 9x13 inch baking dish with cooking spray. Cut the eggplants lengthwise into 1/4-inch thick slices, yielding about 16 slices. Arrange the slices on a baking sheet, sprinkle both sides with salt, and let them sit for 10 minutes to draw out moisture. Pat the slices dry with a paper towel.
  2. Roast the Eggplants: Brush both sides of the eggplant slices lightly with olive oil and place them back on the baking sheet in a single layer. Roast in the preheated oven for about 8 minutes. Flip the slices and roast for an additional 5 minutes until tender. Remove and let cool.
  3. Make the Cheese Filling: In a large mixing bowl, combine ricotta cheese, crumbled feta, 1/2 cup shredded mozzarella, 1/3 cup grated parmesan, minced garlic, beaten eggs, 1 teaspoon salt, and black pepper. Stir well until completely blended.
  4. Assemble the Rollatini: Spread 1/2 cup marinara sauce evenly over the bottom of the prepared baking dish. Evenly divide the cheese mixture along the center of each eggplant slice and carefully roll up each slice. Place the rolls seam-side down in the dish over the marinara sauce. Spoon any leftover cheese mixture around the roll-ups.
  5. Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the eggplant rollatini. Sprinkle the top with the remaining shredded mozzarella and parmesan cheese.
  6. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the top is lightly browned and the sauce is bubbly.
  7. Rest and Serve: Remove from oven and let the Eggplant Rollatini rest for about 10 minutes before serving to allow the flavors to meld and the dish to set.

Notes

  • Salting the eggplant slices helps reduce bitterness and excess moisture, ensuring tender, flavorful rolls.
  • Use part-skim cheeses to reduce fat content without sacrificing creaminess.
  • Letting the dish rest before serving helps the rollatini hold their shape when plated.
  • Leftover rollatini can be refrigerated for up to 3 days and reheated gently.
  • For a gluten-free version, confirm the marinara sauce does not contain added gluten ingredients.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://avascooking.com/eggplant-rollatini-recipe/