Description
Eggplant Rollatini offers a delightful twist on traditional Italian cuisine, featuring tender eggplant slices wrapped around a creamy ricotta filling and bathed in rich marinara sauce. This dish is perfect for both cozy weeknight dinners and festive gatherings, sure to impress with its vibrant colors and mouthwatering flavors. Whether you’re a vegetarian or a meat-lover, Eggplant Rollatini promises to create cherished memories around the dinner table.
Ingredients
Scale
- 2 medium eggplants
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup fresh basil leaves, chopped
- 1 large egg
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips (about 1/4 inch thick). Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- Rinse and pat dry the eggplant strips. Brush lightly with olive oil and arrange on a baking sheet. Roast for about 20 minutes until golden brown and tender.
- While roasting, mix ricotta, half of the Parmesan, egg, chopped basil, salt, and pepper in a bowl until smooth.
- Once cooled, spoon about 2 tablespoons of the filling onto one end of each eggplant strip and roll up tightly. Place seam-side down in a baking dish coated with marinara sauce.
- Top with remaining marinara sauce and sprinkle with Parmesan. Cover with foil and bake for 25 minutes; remove foil during the last 10 minutes for bubbling cheese.
- Let cool slightly before serving; garnish with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
Keywords: For added flavor, consider incorporating spinach into the ricotta filling or using different herbs like oregano. Leftover rollatini can be stored in an airtight container in the fridge for up to three days.