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Eggplant Rollatini is a delightful and flavorful dish that perfectly embodies the essence of Italian cuisine while catering to the health-conscious eater. This vegetarian masterpiece showcases tender eggplant slices rolled around a creamy filling, often made with ricotta cheese and spinach, then topped with rich marinara sauce and melted cheese. The dish is not only a feast for the eyes but also a satisfying meal that can please even the most discerning palates.

Baked Eggplant Rollatini

Discover the delightful Eggplant Rollatini, a vegetarian Italian masterpiece that's both visually stunning and packed with flavor. This dish features tender eggplant slices rolled around a creamy ricotta and spinach filling, topped with zesty marinara and melted cheese. It's perfect for meatless meals and offers numerous health benefits. With its harmonious blend of textures and vibrant ingredients, this Eggplant Rollatini is sure to impress at any dinner table. Try it and indulge in a nutritious, satisfying meal!
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Ingredients
  

2 large eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

1 clove garlic, minced

1 egg

1 tsp Italian seasoning

Salt and pepper, to taste

3 cups marinara sauce

Olive oil, for drizzling

Fresh basil leaves, for garnish

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick strips. Lay them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 20-25 minutes until tender and slightly golden.

    Make the Filling: In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until smooth and well combined.

      Assemble the Rollatini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take one baked eggplant strip, spoon 2 tablespoons of the cheese filling at one end, and roll it up tightly. Place the rolled eggplant seam-side down in the baking dish. Repeat until all eggplant slices and filling are used.

        Top with Sauce and Cheese: Pour the remaining marinara sauce over the top of the rollatini. Sprinkle the remaining mozzarella cheese over the sauce evenly.

          Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

            Garnish and Serve: Remove from the oven and let it sit for 5 minutes. Garnish with fresh basil leaves before serving.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4