Description
Delicious Eggplant Rollatini filled with creamy ricotta and spinach, rolled up and baked to perfection in a flavorful marinara sauce. This vegetarian dish is a comforting and satisfying meal that’s perfect for any occasion.
Ingredients
Units
Scale
Eggplant:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 2 tbsp olive oil
- Salt & black pepper, to taste
Ricotta Spinach Filling:
- 1 cup ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Assembly:
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare eggplant: Lay eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Bake 12–15 minutes until tender and flexible. Remove and cool slightly.
- Make filling: In a bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, garlic, oregano, salt, and pepper. Mix until well combined.
- Assemble rollatini: Spread a thin layer of marinara sauce in the bottom of the baking dish. Place 1–2 tablespoons of filling at one end of each eggplant slice and roll tightly. Arrange seam-side down in the dish.
- Top & bake: Spoon remaining marinara over the rolls and sprinkle with mozzarella. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and lightly golden.
- Serve: Garnish with fresh basil and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 16g
