Eggplant Rollatini with Marinara Sauce Recipe
Indulge in the rich flavors of Eggplant Rollatini with Marinara Sauce. This classic Italian dish features tender eggplant slices filled with a creamy ricotta mixture, baked to perfection, and topped with savory marinara sauce.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Ingredients
Units
Scale
Eggplant:
- 2 large eggplants (sliced lengthwise into 1/4-inch slices)
- 1 tablespoon olive oil
- Salt and pepper to taste
Ricotta Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh basil
Other Ingredients:
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 teaspoon dried oregano
- Extra mozzarella and Parmesan for topping
- Fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the eggplant: Brush eggplant slices with olive oil and roast until softened.
- Make the filling: Combine ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper.
- Assemble: Spread marinara in a baking dish, fill eggplant slices with ricotta mixture, roll, and place in the dish.
- Bake: Top with marinara, oregano, and cheeses. Bake covered, then uncovered until golden.
- Serve: Garnish with basil and enjoy!
Notes
- For a lower-carb option, skip the breadcrumbs often used in traditional versions.
- This dish pairs well with a crisp green salad or garlic bread.
Nutrition
- Serving Size: 2–3 rolls
- Calories: 360
- Sugar: 8g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
