Eggplant Rollatini (Easy & Healthy) Recipe
Eggplant Rollatini is a delicious, healthy Italian-inspired dish featuring thinly sliced eggplant rolled around a creamy ricotta and spinach filling, baked with marinara sauce and melted mozzarella. This easy recipe is perfect as a vegetarian main course or impressive side, combining roasted eggplant, flavorful herbs, and a cheesy topping to create a comforting and wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- 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
Assembly
- 1 cup Marinara sauce (divided)
- 1 cup Mozzarella cheese (shredded)
- 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 slices.
- Slice Eggplant: Use a mandoline slicer to cut the eggplant lengthwise into long, thin slices approximately 1/4 inch thick. Select 12 center slices totaling about 12 ounces for the rollatini; save the remaining slices for another use.
- Season Eggplant: Arrange the selected eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and sprinkle with sea salt and black pepper.
- Roast Eggplant: Roast the eggplant slices in the preheated oven for 15-20 minutes until they are soft and mostly dry. After roasting, gently pat the slices with paper towels to remove excess moisture.
- Prepare Filling: In a medium bowl, combine ricotta cheese, thawed and well-drained spinach, grated parmesan, egg, Italian seasoning, sea salt, and black pepper. Stir well to create a smooth filling mixture.
- Assemble Rollatini: Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish. Evenly divide the cheese and spinach filling among the 12 eggplant slices, spreading each slice with the mixture and then rolling it up carefully. Place each roll seam side down in the baking dish on top of the sauce.
- Add Toppings: Spoon the remaining 1/2 cup marinara sauce over the rolled eggplants, then sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
- Bake and Broil: Bake the assembled dish for about 15 minutes until the filling is hot and the cheese has melted. For a golden, bubbly finish, place the dish under the broiler for an additional 3-4 minutes until the cheese is browned to your liking.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves if desired, and serve warm as a hearty vegetarian main dish or elegant side.
Notes
- Use a mandoline for evenly thin eggplant slices to ensure even roasting and easy rolling.
- Patting the roasted eggplant dry reduces sogginess in the final dish.
- Make sure spinach is thoroughly thawed and drained to avoid excess moisture in the filling.
- You can prepare this dish a day ahead, assemble, and refrigerate; then bake when ready to serve.
- Leftover eggplant slices not used for rollatini can be seasoned and roasted separately as a delicious side dish.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and use a flaxseed egg.
Keywords: Eggplant Rollatini, vegetarian Italian recipe, baked eggplant, ricotta spinach roll, healthy vegetarian dinner, easy eggplant recipe
