Baked Eggplant Rollatini is a delicious Italian-inspired dish made with thin slices of roasted eggplant rolled around a creamy ricotta filling, topped with marinara sauce and baked to perfection. This dish not only brings a taste of Italy to your table but also provides a healthy, vegetarian option for dinner that everyone will love. If you’re wondering how to make baked eggplant rollatini, you’re in the right place. Let’s dive into this delectable recipe!

Why You’ll Love This Baked Eggplant Rollatini

This easy baked eggplant rollatini is perfect for a weeknight dinner, packed with flavor and nutrition. Here are six reasons why you’ll adore this dish:

• Flavorful Layers: The creamy ricotta cheese paired with marinara sauce creates a symphony of flavors in every bite.
• Healthy Option: It’s a healthy baked eggplant rollatini that’s loaded with nutrients, making it a guilt-free indulgence.
• Vegetarian Delight: This dish is a fantastic choice for vegetarians and those looking to incorporate more plant-based meals into their diet.
• Easy to Prepare: With simple ingredients and straightforward steps, this eggplant rollatini recipe is accessible for cooks of all levels.
• Customizable: You can easily add ingredients like spinach for a healthy baked eggplant rollatini with spinach or swap out cheeses for a gluten-free baked eggplant rollatini.
• Perfect for Leftovers: This dish stores well, making it great for meal prep or as leftovers.

Ingredients for Baked Eggplant Rollatini

Gather these items:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons olive oil
• Salt, to taste
• 2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (for topping)

How to Make Baked Eggplant Rollatini Step-by-Step

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Brush both sides of eggplant slices with olive oil and sprinkle with salt. Place on the baking sheet and roast for 20 minutes, flipping halfway through, until tender and pliable.
3. Step 3: In a bowl, mix ricotta, parmesan, egg, garlic, basil, Italian seasoning, salt, and pepper until well combined.
4. Step 4: Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
5. Step 5: Place 1-2 tablespoons of the ricotta mixture on each roasted eggplant slice, then roll up tightly and place seam-side down in the baking dish.
6. Step 6: Pour remaining marinara sauce over the rollatini and sprinkle with mozzarella cheese.
7. Step 7: Bake for 25-30 minutes until bubbly and cheese is melted.
8. Step 8: Remove from oven and let cool slightly before serving. Garnish with fresh basil if desired.

Pro Tips for the Perfect Baked Eggplant Rollatini

Keep these in mind:

• Use fresh eggplants for the best flavor and texture.
• Let the rollatini cool for a few minutes before serving to allow the cheese to set.
• For a creamier texture, consider adding a bit of cream to the ricotta mixture.

Best Ways to Serve Baked Eggplant Rollatini

This dish is fantastic on its own, but here are a few ideas to elevate your meal:

• Serve with a fresh garden salad to balance the richness of the rollatini. Mediterranean Chickpea Salad is a great option.
• Pair it with garlic bread for a classic Italian experience. Spaghetti with Garlic and Oil complements it well.
• Top with additional fresh basil or a sprinkle of red pepper flakes for an extra kick.

How to Store and Reheat Baked Eggplant Rollatini

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This makes for a great meal prep option!

Frequently Asked Questions About Baked Eggplant Rollatini

What’s the secret to perfect Baked Eggplant Rollatini?

The secret lies in properly roasting the eggplant slices until they’re tender and pliable. This ensures they roll easily without breaking, creating a beautiful presentation.

Can I make Baked Eggplant Rollatini ahead of time?

Absolutely! You can prepare the rollatini a day in advance, cover it tightly, and refrigerate. Just bake it right before serving for the best results.

How do I avoid common mistakes with Baked Eggplant Rollatini?

Be careful not to overcook the eggplant during roasting, as this can make them too soft. Also, ensure the ricotta mixture is well-seasoned for the best flavor.

Variations of Baked Eggplant Rollatini You Can Try

If you want to switch things up, consider these variations:

• Gluten-Free Version: Substitute regular noodles with gluten-free alternatives like zucchini slices.
• Spinach Addition: Add cooked spinach to the ricotta for a healthy baked eggplant rollatini with spinach.
• Different Cheeses: Experiment with different cheeses like goat cheese or feta for a unique flavor.

Baked Eggplant Rollatini: 7 Secrets to Perfection

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This Baked Eggplant Rollatini is a delicious Italian-inspired dish made with thin slices of roasted eggplant rolled around a creamy ricotta filling, topped with marinara sauce and baked to perfection.

• Author: Robert
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons olive oil
• Salt, to taste
• 2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (for topping)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil and sprinkle with salt. Place on the baking sheet and roast for 20 minutes, flipping halfway through, until tender and pliable.
3. In a bowl, mix ricotta, parmesan, egg, garlic, basil, Italian seasoning, salt, and pepper until well combined.
4. Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
5. Place 1-2 tablespoons of the ricotta mixture on each roasted eggplant slice, then roll up tightly and place seam-side down in the baking dish.
6. Pour remaining marinara sauce over the rollatini and sprinkle with mozzarella cheese.
7. Bake for 25-30 minutes until bubbly and cheese is melted.
8. Remove from oven and let cool slightly before serving. Garnish with fresh basil if desired.

Notes

Nutrition

• Serving Size: 1 rollatini
• Calories: 280
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 60mg