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