Eggplant Rollatini (Easy & Healthy) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
