Description
Healthy Eggplant Rollatini is a delicious and nutritious Italian-inspired dish featuring tender eggplant slices rolled around a creamy ricotta and Parmesan filling, baked with fresh marinara sauce and topped with melted mozzarella cheese. This wholesome recipe offers a flavorful, vegetable-packed alternative to traditional pasta dishes, perfect for a comforting family meal or a light entrée that doesn’t compromise on taste.
Ingredients
Scale
Vegetables and Sauce
- 2 medium-sized eggplants, sliced lengthwise into 1/4 inch strips
- 2 cups fresh marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- Olive oil, for brushing (about 2-3 tablespoons)
- Salt and pepper, to taste
Cheese Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare the Eggplant: Slice the eggplant lengthwise into thin strips about 1/4 inch thick. Lightly salt both sides of each slice and let them sit for 20 minutes to draw out excess moisture and bitterness. Afterward, rinse the slices and pat them dry thoroughly.
- Roast the Slices: Preheat the oven to 400°F (200°C). Brush each eggplant slice with olive oil and arrange them on a baking sheet. Roast for 15 minutes, flipping halfway through, until they are tender and lightly browned.
- Make the Filling: In a bowl, combine ricotta cheese, grated Parmesan, chopped fresh basil, minced garlic, salt, and pepper. Mix well until you achieve a smooth and creamy filling.
- Assemble the Rollatini: Spread a generous spoonful of the cheese filling along one end of each roasted eggplant slice. Carefully roll up each slice and place it seam-side down in a baking dish lined with a thin layer of marinara sauce.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the rolled eggplants. Sprinkle shredded mozzarella cheese on top to cover the rolls.
- Bake to Finish: Bake uncovered at 375°F (190°C) for about 25 minutes or until the cheese is melted and slightly browned. Let the dish cool for a few minutes before serving.
Notes
- Salt the eggplant before roasting to avoid sogginess and reduce bitterness.
- Do not overfill the rolls to prevent the filling from spilling out during baking.
- Use fresh basil and high-quality cheeses for the best flavor.
- Allow the dish to rest a few minutes after baking to help the filling set and ensure clean slices.
- Choose medium-sized, firm eggplants for even slices and ideal texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: eggplant rollatini, healthy Italian recipe, baked eggplant, ricotta filling, gluten free appetizer