Description
Delicious Eggplant Rollatini with a creamy ricotta and spinach filling, baked to perfection with marinara sauce and mozzarella cheese.
Ingredients
Units
Scale
Eggplant:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 2 tbsp olive oil
- Salt & black pepper, to taste
Filling:
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt & black pepper, to taste
Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
Optional Garnish:
- Fresh basil or parsley
Instructions
- Preheat oven: Set oven to 375°F (190°C). Grease a baking dish lightly.
- Prepare eggplant: Brush eggplant slices with olive oil, season with salt and pepper, and bake for 10–12 minutes until tender but not fully cooked. Remove from oven and let cool slightly.
- Make filling: In a bowl, combine ricotta, chopped spinach, Parmesan, garlic, oregano, salt, and pepper. Mix until smooth and well combined.
- Assemble rollatini: Place 1–2 tablespoons of filling at the end of each eggplant slice and roll tightly. Arrange rolls seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour marinara sauce over the rolls and sprinkle mozzarella on top.
- Bake: Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 40mg
