Eggplant Rollatini (Easy & Healthy) Recipe

Introduction

Eggplant Rollatini is a delicious and healthy Italian-inspired dish featuring tender roasted eggplant slices filled with a creamy ricotta and spinach mixture. It’s perfect for a comforting dinner that feels special but is easy to prepare.

Ingredients

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 10 oz Whole milk ricotta cheese
• 8 oz Frozen spinach (thawed and drained)
• 1/3 cup Grated parmesan cheese
• 1 large Egg
• 1 tsp Italian seasoning
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper
• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded)
• Fresh basil (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper.
2. Step 2: Slice the eggplant lengthwise into long, thin sheets about 1/4 inch thick using a mandoline. Select 12 center slices totaling about 12 ounces.
3. Step 3: Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil, then sprinkle with salt and pepper.
4. Step 4: Roast in the oven for 15-20 minutes until the eggplant is soft and mostly dry. Pat with paper towels to remove excess moisture.
5. Step 5: Mix ricotta, drained spinach, parmesan, egg, Italian seasoning, salt, and pepper in a medium bowl until well combined.
6. Step 6: Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish.
7. Step 7: Divide the filling evenly across the 12 eggplant slices. Roll each slice up and place seam side down in the baking dish.
8. Step 8: Pour the remaining 1/2 cup marinara sauce over the rolled eggplant and sprinkle with shredded mozzarella cheese.
9. Step 9: Bake for about 15 minutes until the cheese melts and the filling is hot. Broil for an additional 3-4 minutes until golden brown on top. Garnish with fresh basil if desired.

Tips & Variations

• For extra flavor, add minced garlic to the ricotta filling or use fresh spinach if available.
• If you don’t have a mandoline, use a sharp knife to slice the eggplant as evenly and thinly as possible.
• Try using part-skim ricotta for a lighter version or add some shredded mozzarella to the filling for richness.
• You can roast remaining eggplant slices with olive oil, salt, and pepper separately for a tasty side dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees F until warmed through to maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Eggplant Rollatini in advance?

Yes, you can assemble the rollatini ahead of time and refrigerate it before baking. Just cover the dish tightly and bake within 24 hours for best results.

Can I use fresh spinach instead of frozen?

Absolutely. If using fresh spinach, sauté it briefly to remove excess moisture before mixing it into the filling for the best texture and flavor balance.

Eggplant Rollatini (Easy & Healthy) Recipe

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Eggplant Rollatini is a delicious and healthy Italian-inspired dish featuring thinly sliced roasted eggplant rolled around a creamy ricotta and spinach filling, baked with marinara sauce and melted mozzarella cheese. This easy recipe is perfect as a comforting vegetarian main course that’s full of flavor and nutrition.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Filling

• 10 oz Whole milk ricotta cheese
• 8 oz Frozen spinach (thawed and drained)
• 1/3 cup Grated parmesan cheese
• 1 large Egg
• 1 tsp Italian seasoning
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper

Sauce and Topping

• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded, about 112 grams)
• Fresh basil (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for roasting the eggplant.
2. Slice Eggplant: Using a mandoline, slice the eggplant lengthwise into long, thin sheets about 1/4 inch (0.64 cm) thick. Select 12 center slices totaling approximately 12 ounces for the rollatini; save or roast the remaining slices separately.
3. Season Eggplant: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil, then sprinkle with sea salt and black pepper.
4. Roast Eggplant: Roast the seasoned eggplant slices in the oven for 15-20 minutes until soft and mostly dry. After roasting, pat them with paper towels to remove any extra moisture.
5. Prepare Filling: In a medium bowl, combine the ricotta cheese, thawed and drained spinach, grated parmesan cheese, egg, Italian seasoning, sea salt, and black pepper. Mix well to create a smooth filling.
6. Prepare Baking Dish: Spread 1/2 cup (118 ml) of marinara sauce evenly over the bottom of a large baking dish to prevent sticking and add flavor.
7. Assemble Rollatini: Evenly divide the ricotta and spinach filling among the 12 eggplant slices. Roll each slice up tightly and carefully place seam-side down into the baking dish using a flat turner.
8. Add Sauce and Cheese: Pour the remaining 1/2 cup (118 ml) marinara sauce over the rolled eggplant, then sprinkle the shredded mozzarella cheese evenly on top.
9. Bake and Broil: Bake the assembled rollatini for about 15 minutes until the cheese is melted and the filling is heated through. For a golden brown top, place under the broiler for 3-4 minutes until bubbly and browned.
10. Garnish and Serve: Remove from the oven and garnish with fresh basil leaves if desired. Serve warm and enjoy!

Notes

• You can roast leftover eggplant slices separately with olive oil, salt, and pepper for a tasty side dish.
• Ensure the spinach is well drained to prevent excess moisture in the filling.
• Use a mandoline carefully for uniform thickness and safe slicing.
• Substitute part-skim ricotta for lower fat content if preferred.
• Fresh basil adds an aromatic and fresh flavor as a garnish.

Keywords: Eggplant Rollatini, Healthy Eggplant Recipe, Vegetarian Italian, Baked Eggplant, Ricotta Spinach Rollatini, Easy Dinner Recipe