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 ricotta and spinach mixture. It’s easy to prepare and perfect for a comforting weeknight dinner or a special meal with family and friends.

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

1. Step 1: Preheat the oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper.
2. Step 2: Using a mandoline, slice the eggplant lengthwise into long, thin sheets about 1/4 inch thick. Select 12 center slices, roughly 12 ounces in total.
3. Step 3: Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil and sprinkle with sea salt and black pepper.
4. Step 4: Roast the eggplant for 15-20 minutes until soft and mostly dry. Pat the slices with paper towels to remove excess moisture.
5. Step 5: In a medium bowl, combine the ricotta, thawed and drained spinach, parmesan, egg, Italian seasoning, sea salt, and black pepper. Mix well to make the filling.
6. Step 6: Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish.
7. Step 7: Divide the filling evenly among the eggplant slices, then carefully roll each slice and place seam side down in the baking dish.
8. Step 8: Spread the remaining 1/2 cup of marinara sauce over the rolls, then sprinkle with shredded mozzarella cheese.
9. Step 9: Bake for about 15 minutes until the cheese is melted and filling is hot. For a browned top, place under the broiler for 3-4 minutes. Garnish with fresh basil if desired before serving.

Tips & Variations

• Use fresh spinach instead of frozen by sautéing it lightly and draining any excess moisture before mixing.
• For a vegan version, substitute ricotta with a plant-based cheese alternative and use a flax egg instead of a regular egg.
• Add a pinch of crushed red pepper flakes to the filling for a little heat.
• Roast the leftover eggplant slices separately with olive oil, salt, and pepper for a tasty side dish.

Storage

Store any leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave on medium power until hot. For longer storage, freeze the rollatini before baking and bake from frozen, adding extra cooking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Just sauté it briefly until wilted, then drain any extra moisture before mixing it into the filling.

What can I substitute for ricotta cheese?

You can use cottage cheese blended until smooth or a plant-based ricotta alternative if you prefer a dairy-free option.

Eggplant Rollatini (Easy & Healthy) Recipe

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Eggplant Rollatini is an easy and healthy Italian-inspired dish featuring tender roasted eggplant slices rolled with a creamy ricotta and spinach filling, topped with marinara sauce and melted mozzarella cheese. This baked vegetarian recipe makes a comforting and flavorful meal perfect for weeknight dinners or special occasions.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Eggplant and Seasoning

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Filling

• 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

Sauce and Topping

• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded)
• Fresh basil (optional, for garnish)

Instructions

1. Preheat Oven: Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper to prepare for roasting the eggplant slices.
2. Slice Eggplant: Use a mandoline to slice the eggplant lengthwise into long, thin sheets, approximately 1/4 inch (0.64 cm) thick. Select 12 center slices weighing about 12 ounces total for the rollatini.
3. Season Eggplant: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and sprinkle evenly with sea salt and black pepper.
4. Roast Eggplant: Roast the eggplant in the oven for 15-20 minutes until soft and mostly dry. Once done, pat the slices with paper towels to absorb excess moisture.
5. Prepare Filling: In a medium bowl, combine ricotta cheese, thawed and drained spinach, grated parmesan cheese, egg, Italian seasoning, sea salt, and black pepper. Stir well until all ingredients are evenly incorporated.
6. Assemble Rollatini: Spread 1/2 cup (118 ml) of marinara sauce over the bottom of a large baking dish. Divide the filling evenly among the 12 eggplant slices and roll each slice up tightly. Place each roll in the baking dish with the seam side down.
7. Add Sauce and Cheese: Spread the remaining 1/2 cup (118 ml) of marinara sauce over the rolled eggplant and sprinkle 1 cup (112 grams) of shredded mozzarella cheese on top.
8. Bake and Broil: Bake the assembled dish for about 15 minutes, until the cheese is melted and the filling is heated through. For a golden browned top, place the dish under the broiler for an additional 3-4 minutes.
9. Garnish and Serve: Remove from the oven, garnish with fresh basil if desired, and serve warm for a delicious and healthy meal.

Notes

• Use center slices of the eggplant for more uniform rolls; other slices can be roasted separately for side dishes.
• Ensure spinach is well-thawed and thoroughly drained to prevent excess moisture in the filling.
• Use whole milk ricotta for creamier texture, but part-skim ricotta can be substituted for a lighter version.
• Broiling at the end gives a lovely browned cheese topping—watch carefully to avoid burning.
• This dish can be prepared ahead of time and baked just before serving.
• For a gluten-free option, confirm marinara sauce ingredients do not contain gluten additives.

Keywords: Eggplant Rollatini, Healthy Eggplant Recipe, Vegetarian Italian, Ricotta and Spinach Rollatini, Baked Eggplant Rolls