Eggplant Rollatini (Easy & Healthy) Recipe

Introduction

Eggplant Rollatini is a deliciously satisfying dish that pairs tender roasted eggplant with a creamy spinach and ricotta filling. This easy and healthy recipe offers a flavorful twist on a classic Italian favorite, perfect for weeknight dinners or special occasions.

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 around 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 the eggplant for 15-20 minutes until soft and mostly dry. Pat gently with paper towels to remove extra moisture.
5. Step 5: In a medium bowl, combine ricotta, thawed and drained spinach, parmesan, egg, Italian seasoning, salt, and pepper. Stir until well mixed.
6. Step 6: Spread 1/2 cup of marinara sauce over the bottom of a large baking dish.
7. Step 7: Evenly divide the filling among the eggplant slices. Roll each slice up and place seam side down in the baking dish using a flat turner.
8. Step 8: Spoon the remaining 1/2 cup marinara sauce over the rolls, then sprinkle with shredded mozzarella.
9. Step 9: Bake for about 15 minutes until the cheese melts and the filling is warmed through. Broil for 3-4 minutes until the top is golden brown. Garnish with fresh basil if desired.

Tips & Variations

• For extra flavor, add minced garlic or red pepper flakes to the filling mixture.
• Use fresh spinach instead of frozen by sautéing it until wilted, then draining well.
• Try substituting ricotta with cottage cheese for a lighter version.
• Serve with a side of crusty bread or a simple green salad for a complete meal.

Storage

Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees F until warm, or microwave in short intervals to avoid drying out. This dish can also be frozen before baking—freeze assembled rolls in a baking dish covered tightly with foil, then bake from frozen adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it does not include any wheat-based ingredients. Just ensure that your marinara sauce and other packaged items are labeled gluten-free.

What can I use instead of eggplant if I don’t have any?

Zucchini or large summer squash can be sliced and used as an alternative, but note that the texture and flavor will differ slightly from traditional eggplant rollatini.

Eggplant Rollatini (Easy & Healthy) Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

Eggplant Rollatini is a delicious, healthy Italian-inspired dish featuring thinly sliced roasted eggplant rolled with a creamy spinach and ricotta filling, topped with marinara sauce and melted mozzarella cheese. Perfect as a comforting vegetarian main course, it combines simple ingredients into a flavorful baked casserole.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 rollatini pieces (serves about 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Eggplant and Seasoning

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

Instructions

1. Preheat the oven: Set your oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper to prepare for roasting the eggplant slices.
2. Slice the eggplant: Using a mandoline, slice the eggplant lengthwise into thin, 1/4 inch thick sheets. Select 12 center slices totaling about 12 ounces for the rollatini; you can roast remaining slices separately.
3. Season and roast the eggplant: Arrange eggplant slices in a single layer on the lined baking sheet. Brush both sides with olive oil and sprinkle with sea salt and black pepper. Roast for 15-20 minutes until soft and mostly dry. Pat slices with paper towels to remove excess moisture.
4. Prepare the filling: In a medium bowl, mix together ricotta cheese, thawed and drained spinach, grated parmesan, egg, Italian seasoning, sea salt, and black pepper until well combined.
5. Assemble the dish: Spread half a cup of marinara sauce evenly in the bottom of a large baking dish. Divide the filling evenly over each eggplant slice and carefully roll them up. Place each roll seam side down into the baking dish.
6. Add sauce and cheese: Spread the remaining half cup of marinara sauce over the rolled eggplants, then sprinkle shredded mozzarella cheese evenly on top.
7. Bake and broil: Bake the assembled rollatini for about 15 minutes, until the cheese is melted and the filling is hot throughout. Then, place the dish under the broiler for 3-4 minutes until the cheese turns golden brown.
8. Garnish and serve: Remove from oven, garnish with fresh basil leaves if desired, and serve warm for a tasty, comforting meal.

Notes

• Using a mandoline ensures even, thin slices for easy rolling.
• Patting eggplant dry after roasting prevents a watery filling and soggy rolls.
• Leftover eggplant slices can be roasted with olive oil as a tasty side.
• For a vegan version, substitute ricotta and mozzarella with plant-based cheeses and omit the egg.
• Keep an eye when broiling to avoid burning the cheese tops.

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