Eggplant Rollatini (Easy & Healthy) Recipe
Introduction
Eggplant Rollatini is a delicious and healthy Italian-inspired dish featuring tender roasted eggplant slices filled with a creamy spinach and ricotta mixture. It’s easy to prepare and perfect for a satisfying weeknight dinner or special occasion.
Ingredients
- 1.5 lbs eggplant
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 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
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil (optional, for garnish)
Instructions
- Step 1: Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
- Step 2: Use a mandoline to slice the eggplant lengthwise into long, thin sheets about 1/4 inch thick. Choose 12 center slices, totaling about 12 ounces. Save the remaining slices to roast separately if desired.
- Step 3: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and sprinkle with sea salt and black pepper.
- Step 4: Roast the eggplant for 15-20 minutes until soft and mostly dry. Pat the slices with paper towels to remove any excess moisture.
- Step 5: In a medium bowl, combine the ricotta, thawed and drained spinach, parmesan, egg, Italian seasoning, sea salt, and black pepper. Stir until well mixed.
- Step 6: Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish.
- Step 7: Divide the filling evenly among the eggplant slices. Roll each slice up and place it seam side down in the baking dish on top of the marinara.
- Step 8: Spoon the remaining 1/2 cup marinara sauce over the rolled eggplant, then sprinkle with shredded mozzarella cheese.
- Step 9: Bake for about 15 minutes until the cheese is melted and the filling is heated through. For a golden-brown top, place under the broiler for 3-4 minutes. Garnish with fresh basil if desired before serving.
Tips & Variations
- For extra flavor, add a pinch of red pepper flakes to the ricotta filling.
- Use fresh spinach sauteed and squeezed dry instead of frozen for a brighter taste.
- Try a blend of mozzarella and provolone cheese for a different cheesy texture.
- Serve with a side of crusty bread or a simple salad for a complete meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, about 15-20 minutes, to keep the eggplant tender and the cheese melted.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Eggplant Rollatini ahead of time?
Yes, you can assemble the rollatini and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of ricotta cheese?
Cottage cheese or a mixture of cream cheese and mozzarella can work as substitutes, though the texture and flavor will slightly differ from traditional ricotta.
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Eggplant Rollatini (Easy & Healthy) Recipe
- Total Time: 1 hour
- Yield: Serves 4-6 1x
- Diet: Vegetarian
Description
Eggplant Rollatini is an easy and healthy Italian-inspired dish featuring roasted eggplant slices rolled around a creamy ricotta and spinach filling, topped with marinara sauce and melted mozzarella. This baked casserole is perfect as a comforting vegetarian main course or a flavorful side dish.
Ingredients
Scale
Vegetables
- 1.5 lbs Eggplant
Cheese and Dairy
- 10 oz Whole milk ricotta cheese
- 1/3 cup Grated parmesan cheese
- 1 large Egg
- 1 cup Mozzarella cheese (shredded, approx. 112 grams)
Other Ingredients
- 2 tbsp Olive oil
- 1/2 tsp Sea salt (for eggplant)
- 1/4 tsp Black pepper (for eggplant)
- 1/8 tsp Sea salt (for filling)
- 1/8 tsp Black pepper (for filling)
- 1 tsp Italian seasoning
- 8 oz Frozen spinach (thawed and drained)
- 1 cup Marinara sauce, divided
- Fresh basil (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for roasting the eggplant slices.
- Slice Eggplant: Using a mandoline, slice the eggplant lengthwise into long, thin sheets about 1/4 inch (0.64 cm) thick. Select 12 center slices totaling approximately 12 ounces for the rollatini.
- Season Eggplant: Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil, then sprinkle evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
- Roast Eggplant: Roast the seasoned eggplant in the preheated oven for 15-20 minutes until they become soft and mostly dry. After roasting, pat the slices with paper towels to absorb any excess moisture.
- Prepare Filling: In a medium bowl, combine ricotta cheese, thawed and drained spinach, grated parmesan cheese, egg, Italian seasoning, 1/8 teaspoon sea salt, and 1/8 teaspoon black pepper. Mix well until fully incorporated.
- Assemble Rollatini Base: Spread half a cup (118 ml) of marinara sauce evenly over the bottom of a large baking dish to prevent sticking and add flavor.
- Fill and Roll Eggplant: Evenly divide the ricotta-spinach filling among the 12 eggplant slices. Roll each slice carefully and place the rolled pieces seam-side down in the baking dish on top of the sauce.
- Add Toppings: Spread the remaining 1/2 cup (118 ml) of marinara sauce over the rolled eggplant, then sprinkle shredded mozzarella evenly over the top.
- Bake and Broil: Bake the assembled rollatini in the oven for about 15 minutes, or until the cheese is melted and the filling is hot. For a golden and bubbly topping, place under the broiler for an additional 3-4 minutes until the cheese is browned.
- Garnish and Serve: Remove from oven and garnish with fresh basil if desired. Serve warm as a delightful vegetarian main dish or side.
Notes
- Make sure to pat the roasted eggplant dry to avoid excess moisture making the dish soggy.
- If you don’t have a mandoline, use a sharp knife to slice the eggplant evenly.
- Frozen spinach must be thoroughly thawed and drained to prevent watery filling.
- Leftover roasted eggplant slices can be used for a quick side by roasting with olive oil, salt, and pepper.
- Use whole milk ricotta for a creamier filling; low-fat ricotta can be substituted for a lighter option.
- Broil carefully to avoid burning the cheese topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Rollatini, baked eggplant, ricotta spinach rollatini, vegetarian Italian casserole, healthy eggplant recipe
