Eggplant Rollatini (Easy & Healthy) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for roasting the eggplant.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
