Eggplant Rollatini (Easy & Healthy) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add sauce and cheese: Spread the remaining half cup of marinara sauce over the rolled eggplants, then sprinkle 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 hot throughout. Then, place the dish under the broiler for 3-4 minutes until the cheese turns golden brown.
- 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
