Eggplant Rollatini Recipe (Vegetarian)
Description:
Eggplant Rollatini consists of thinly sliced eggplant that’s grilled or baked, then rolled up with a creamy ricotta cheese filling, topped with marinara sauce, and baked until bubbly. It’s a lighter alternative to eggplant parmesan and perfect for vegetarians or those wanting a hearty, low-carb meal.
Total Time:
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (makes about 8 rollatini)
Ingredients:
For the Eggplant:
2 medium eggplants, sliced lengthwise into ¼-inch thick slices
2 tbsp olive oil
Salt and pepper, to taste
For the Ricotta Filling:
1 ½ cups ricotta cheese (whole milk or part-skim)
½ cup grated Parmesan cheese
1 egg
1 garlic clove, minced
2 tbsp fresh basil or parsley, chopped
Salt and pepper, to taste
For Assembly:
2 cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella cheese
Fresh basil (for garnish, optional)
Instructions:
1. Prepare the Eggplant:
Slice the eggplant lengthwise into ¼-inch thick slices.
Sprinkle both sides lightly with salt and let them sit for 15–20 minutes to draw out moisture. Pat dry.
Brush with olive oil and grill or bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until soft and pliable.
2. Make the Ricotta Filling:
In a bowl, mix ricotta, Parmesan, egg, garlic, herbs, salt, and pepper until well combined.
3. Assemble the Rollatini:
Spread 2 tablespoons of marinara sauce at te bottom of a baking dish.
Place 1–2 tablespoons of filling onto the wider end of each eggplant slice. Roll up tightly and place seam side down in the baking dish.
4. Top and Bake:
Spoon the remaining marinara sauce over the rollatini.
Sprinkle mozzarella cheese on top.
Cover with foil and bake at 375°F (190°C) for 20 minutes.
Uncover and bake an additional 10–15 minutes until golden and bubbly.
5. Serve:
Let cool for a few minutes. Garnish with fresh basil if desired and serve warm with a green salad or garlic bread.
Nutritional Information (per serving – approx. 2 rollatini):
Nutrient Amount
Calories 310 kcal
Protein 18g
Carbohydrates 18g
Fiber 6g
Sugars 8g
Fat 20g
Saturated Fat 9g
Cholesterol 60mg
Sodium 620mg
Calcium 300mg (30%)
Iron 2mg (11%)
(Values are approximate and can vary based on brands and portion sizes.)
Common Questions & Answers:Can I make it ahead of time?
Yes! Assemble the rollatini up to 24 hours in advance and refrigerate. Bake when ready to serve.
Can I make this vegan?
Yes. Use vegan ricotta (like cashew ricotta), skip the egg or use a flax egg, and use vegan mozzarella and Parmesan substitutes.
Can I fry the eggplant instead of baking?
Yes, but it adds more calories and oil. Baking or grilling keeps it light.
Can I freeze Eggplant Rollatini?
Yes. Assemble the dish (without baking), freeze in a sealed container, and bake from frozen at 375°F (covered) for 45–50 minutes.