Cheesy Baked Eggplant Rollatini

Cheesy Baked Eggplant Rollatini

Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients 

• 2 medium eggplants, sliced lengthwise into ¼-inch-thick strips
• 3 tbsp olive oil, for brushing
• 1½ cups whole-milk ricotta cheese
• 1½ cups shredded mozzarella cheese, divided
• ½ cup finely grated Parmesan cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 1½ cups marinara sauce
• ½ tsp dried Italian seasoning
• ¼ tsp crushed red pepper flakes
• Salt and black pepper, to taste
• 2 tbsp finely chopped fresh parsley, plus extra for garnish

Instructions 

1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. Trim the ends from the eggplants and slice them lengthwise into thin strips, about ¼ inch thick. Try to keep the slices even so they soften and roll easily.
3. Arrange the eggplant slices in a single layer on the prepared baking sheets.
4. Lightly brush both sides of each slice with olive oil, then season with a small amount of salt and black pepper.
5. Bake the eggplant for 12–15 minutes, or until softened and flexible enough to roll without breaking. Remove from the oven and allow to cool for a few minutes.
6. While the eggplant is cooling, prepare the cheese filling. In a large bowl, combine the ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, egg, minced garlic, parsley, Italian seasoning, crushed red pepper flakes, salt, and black pepper.
7. Stir until the filling is creamy and evenly combined.
8. Spread about 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
9. Place one softened eggplant slice on a clean work surface. Spoon about 1½–2 tablespoons of the ricotta mixture onto the wider end.
10. Carefully roll the eggplant around the filling to form a neat roll. Place it seam-side down in the prepared baking dish.
11. Repeat with the remaining eggplant slices and filling, arranging the rolls closely together.
12. Spoon the remaining ½ cup marinara sauce over the center of the eggplant rolls. Avoid completely covering them so some of the eggplant remains visible.
13. Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top.
14. Bake uncovered at 400°F (200°C) for 20–25 minutes, until the cheese is melted and bubbling and the filling is heated through.
15. For a deeper golden-brown top, switch the oven to broil and cook for another 2–3 minutes. Watch carefully because the cheese can brown quickly.
16. Remove the baking dish from the oven and let the rollatini rest for about 5 minutes.
17. Garnish with freshly chopped parsley and serve warm.

Tips

Choose medium eggplants that feel firm and have smooth skin. Thin, even slices are easier to roll and cook more evenly.

Do not overfill the eggplant strips, as too much ricotta mixture can spill out during baking.

If the eggplant releases a lot of moisture, lightly pat the slices dry after their first bake.

For extra flavor, add chopped fresh basil or a handful of cooked spinach to the ricotta mixture.

Whole-milk ricotta produces a richer, creamier filling, but part-skim ricotta can also be used.

Storage 

Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3–4 days.

Reheat in a 350°F (175°C) oven for about 15 minutes, or microwave individual portions until heated through.

The rollatini can also be assembled several hours in advance, covered, refrigerated, and baked just before serving.

Nutrition 

Approximate nutrition per serving:

• Calories: 390–450
• Protein: 22–26 g
• Carbohydrates: 20–25 g
• Fat: 25–30 g
• Fiber: 6–8 g

Benefits 

Eggplant is a good source of fiber and antioxidants, while ricotta, mozzarella, Parmesan, and egg provide protein and calcium. Because eggplant replaces traditional pasta sheets, this dish is also a flavorful vegetable-forward alternative to classic baked pasta dishes.