Description
Delight in this creamy, savory Easy Eggplant Rollatini, featuring tender eggplant filled with rich cheeses and tangy marinara sauce.
Ingredients
Scale
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 egg
- 1 cup marinara sauce
- 1 tablespoon fresh herbs (like basil or parsley), chopped
- Salt and pepper to taste
- Breadcrumbs for coating
- Olive oil for frying
Instructions
- Prepare the eggplant: Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Sprinkle both sides generously with salt and let them sit in a colander for 30 minutes.
- Clean up: Pat the eggplant slices dry with a paper towel to remove excess moisture and salt.
- Set up a shallow dish with breadcrumbs, and gently dip each eggplant slice in.
- Heat olive oil over medium heat, fry the eggplant slices for 2–3 minutes on each side until golden brown, and drain on paper towels.
- Combine the ricotta, parmesan, egg, chopped herbs, salt, and pepper in a large bowl, mixing until creamy.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Take one eggplant slice, place a spoonful of the cheese mixture at one end, and roll it up tightly.
- Top the rolls with the remaining marinara sauce and shredded mozzarella cheese.
- Bake at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
- Serve hot, ideally with a sprinkle of fresh herbs for garnish.
Notes
Allow eggplant to rest with salt to intensify flavor. Can be made ahead and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
Keywords: eggplant, rollatini, Italian, vegetarian, comfort food, cheese, pasta