Healthy Eggplant Rollatini
A delicious Italian-inspired dish featuring tender rolled slices of eggplant filled with a creamy ricotta mixture, baked in marinara sauce.
Ingredients
Main Ingredients
- 2 medium eggplants Choose firm and glossy eggplants.
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided Reserve half for topping.
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce Use quality marinara or homemade.
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 100 g fresh basil leaves (for garnish) Garnish before serving.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into about 1/4-inch thick strips. Sprinkle them lightly with salt and let them sit for about 20 minutes.
- Rinse the salt off the eggplants and pat them dry with a paper towel.
- On a baking sheet lined with parchment paper, lay out the slices and brush lightly with olive oil. Roast in the oven for about 10-12 minutes, until tender and slightly golden.
- In a large bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix until fully combined.
Assembly and Baking
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Take a roasted eggplant slice, place about 2 tablespoons of the ricotta mixture at one end, and roll it up, securing the filling inside. Place the rollatini seam-side down in the baking dish.
- Once all the rollatini are in the dish, cover them with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top.
- Bake in the oven for an additional 20-25 minutes until bubbly and golden brown.
Serving
- Once baked, let the dish cool for a moment, then garnish with fresh basil leaves. Serve warm.
Notes
Store leftovers in an airtight container for up to three days, or freeze assembled (before baking) for up to a month. To reheat, thaw overnight and bake at 375°F until heated through.