Eggplant Rollatini Recipe
Discover our eggplant rollatini recipe! This roasted version offers a firm, satisfying bite with a creamy, herbaceous ricotta filling. A healthier take on a classic.
Ingredients
Instructions
Slice eggplants into 1/4-inch planks. Arrange on paper towels, sprinkle with salt, and let sit for 15 minutes to sweat. Pat dry thoroughly.
Preheat oven to 400°F (200°C). Brush both sides of eggplant slices with olive oil and arrange in a single layer on parchment-lined baking sheets.
Roast eggplant for 15 minutes until pliable and lightly browned.
In a medium bowl, combine ricotta, beaten egg, 1 cup of mozzarella, Parmesan, garlic, basil, and black pepper. Mix until just incorporated.
Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Place a dollop of cheese mixture on each eggplant slice, roll tightly, and place seam-side down in the dish.
Top with remaining marinara sauce, the remaining 1 cup of mozzarella, and panko breadcrumbs. Bake for 20–25 minutes until cheese is bubbly and crust is golden brown.
Nutrition
- Calories
- 527 kcal
- Fat Content
- 32.7 g
- Fiber Content
- 7.8 g
- Sugar Content
- 9.4 g
- Sodium Content
- 1180 mg
- Protein Content
- 28.3 g
- Cholesterol Content
- 115 mg
- Carbohydrate Content
- 29.2 g
- Saturated Fat Content
- 16.8 g
