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–+ servings
front view of 3 eggplant rollatini stuffed with ricotta, topped with mozzarella and garnished with parsley

EGGPLANT ROLLATINI

This recipe for Eggplant Rollatini is fun to make, full of cheesy goodness and a dish your entire family is guaranteed to love!
Prep Time 10 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 20 minutes
Servings 6 servings

Ingredients

  • 2 Eggplants
  • 1 (454g) tub Ricotta Cheese
  • 2 cups Mozzarella Cheese grated
  • 1 cup Tomato Sauce*
  • ½ cup Parmesan Cheese grated
  • ¼ cup Fresh Parsley chopped
  • 2 Cloves Garlic minced
  • 1 Egg
  • 1 tsp Italian Seasoning
  • Salt and Pepper to taste
  • Chili Flakes to taste, optional
  • Chopped Fresh Basil or Parsley for garnish, optional

Instructions

  • Slice the eggplant, lengthwise, into 1/2-inch thick slices.
    cutting board with two large eggplants on a cutting board
  • Do you best to get them as even size to each other as possible.
    hand holding a piece of sliced eggplant over a cutting board with the rest
  • Generously salt the eggplant slices on both sides. Lay them out on a single layer on a paper towel lined baking sheet or on clean dish cloths. Let sit at room temperature for 30 minutes.
    sliced eggplant on a parchment lined baking sheet
  • After 30 minutes, you'll see the eggplant slices have "sweat" and released a bunch of water and moisture. Dab it away with clean paper towel or a dish cloth.
    hand with a paper towel patting down sliced eggplant on a parchment lined baking sheet
  • Preheat the oven to 400°F.
  • Pepper the eggplant slices and lay them out on a parchment lined baking sheet in a single layer. Bake for 15 minutes and allow to cool slightly before handling.
    peppered sliced eggplant on a parchment lined baking sheet
  • Meanwhile, make the ricotta filling. In a bowl, add the ricotta, garlic, italian seasoning, parsley, the egg, parmesan cheese and salt and pepper, to taste.
    bowl of grated parmesan cheese, an egg, chopped parsley and ricotta
  • Stir to combine.
    bowl of ricotta filling for eggplant rollatini
  • Spoon enough tomato sauce to cover the bottom of a glass baking dish.
    glass baking dish with tomato sauce spread in an even layer on the bottom
  • Spoon some of the ricotta mixture on each eggplant slice, leaving a little room around the edges so too much of the filling doesn't fall out as you roll them.
    parchment lined baking sheet with slices of eggplant topped with a riotta mixture
  • Carefully roll each eggplant slice one by one until they're all rolled.
    parchment lined baking sheet with pieces of rolled eggplant stuffed with ricotta
  • Place them in the baking dish with the tomato sauce, seam side down.
    glass baking dish with eggplant rollatini on tomato sauce
  • Top with more tomato sauce.
    glass baking dish with eggplant rollatini covered in tomato sauce
  • Sprinkle the grated mozzarella cheese evenly on top.
    glass baking dish with eggplant rollatini with tomato sauce and mozzarella cheese (uncooked)
  • Cover with foil and return to the oven. Bake for 15 minutes. Remove the foil and bake an additional 10 until the cheese is nice and bubbly. Garnish with fresh chopped basil or parsley, if desired.
    glass baking dish with eggplant rollatini with tomato sauce and mozzarella cheese

Notes

Try using your own homemade tomato sauce (add seasonings before using in this recipe).

Nutrition

Serving: 1Serving | Calories: 207kcal | Carbohydrates: 13g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 63mg | Sodium: 576mg | Potassium: 539mg | Fiber: 5g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 10mg | Calcium: 322mg | Iron: 1mg
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