Description
Delicious layers of tender eggplant wrapped around a creamy, cheesy filling, all drenched in rich marinara sauce. A comforting dish full of nostalgia.
Ingredients
Scale
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup marinara sauce
- 1 egg
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil
Instructions
- Slice and salt the eggplants: Slice each eggplant lengthwise into 1/4-inch thick slices, sprinkle with salt, and let sit for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Rinse the salted slices under cold water, pat them dry, and arrange on a baking sheet lined with parchment paper.
- Drizzle with olive oil, then bake for about 20 minutes, flipping halfway through.
- Mix the filling in a bowl: combine ricotta, mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper until well incorporated.
- Fill the roasted eggplant slices with a generous amount of filling, roll them up, and place seam-side down in a baking dish.
- Pour marinara sauce over the rolls, covering them completely.
- Sprinkle with extra mozzarella and Parmesan, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
Notes
Cooking is about creating memories and having fun! Don’t hesitate to personalize this recipe to your taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: eggplant, rollatini, cheesy, vegetarian, Italian