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If you're searching for a dish that beautifully marries health and flavor, look no further than Mini Eggplant Rollatini Stacks. This delightful recipe transforms the classic Italian rollatini into a lighter, yet equally satisfying, version that showcases the versatile eggplant. With its rich and savory filling, this dish is perfect for everything from casual weeknight dinners to special celebrations.

Mini Eggplant Rollatini Stacks

Treat yourself to a delicious twist on Italian cuisine with Mini Eggplant Rollatini Stacks! This vibrant dish combines roasted eggplant layers stuffed with a creamy mixture of ricotta, mozzarella, and fresh spinach, topped with rich marinara sauce. It's a healthy yet indulgent option perfect for any occasion. Each stack is bursting with flavor and nutrients, making it a delightful addition to your meal rotation. Impress your family and friends with this stunning and satisfying dish!
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Ingredients
  

2 medium-sized 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 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten

2 cups marinara sauce

Fresh basil leaves for garnish

Olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplants: Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them out on a baking sheet, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.

      Roast the Eggplants: Drizzle a little olive oil over the slices and roast them in the oven for about 15 minutes, turning halfway through until they are tender. Remove from the oven and set aside.

        Make the Filling: In a mixing bowl, combine the ricotta, half of the mozzarella, Parmesan cheese, chopped spinach, minced garlic, dried oregano, salt, pepper, and beaten egg. Mix until well combined.

          Assemble the Stacks: On a clean work surface, take one roasted eggplant slice, place a tablespoon of the cheese mixture at one end, and roll it up. Place it upright in an oven-safe baking dish. Repeat this with remaining eggplant slices and filling.

            Layer with Sauce: Once all the rolls are stacked, pour the marinara sauce evenly over the top of the stacked eggplant rolls, allowing it to seep down.

              Add Cheese Topping: Sprinkle the remaining mozzarella cheese over the marinara sauce.

                Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

                  Garnish and Serve: Remove the dish from the oven, let it cool for a few minutes, then garnish with fresh basil leaves before serving.

                    Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings