Eggplant Rollatini
is a delicious Italian dish made by stuffing thinly sliced eggplant with a cheesy ricotta blend and baking the eggplant rollups in a flavorful marinara sauce.

Salting The Eggplant removes moisture and reduces bitterness.

• Cheese Consistency: Blend the cheeses until completely incorporated.

• Avoid Overfilling: This ensures easy rolling without spillage during baking.

• Serving: Pair with spaghetti or garlic bread for added indulgence.

• Storage: Refrigerate leftovers for up to 3 days; consider freezing for longer.

• To Freeze: Store the baked and completely cooled rollups in a plastic food storage container with an airtight lid and place them in the freezer for up to two months.

NUTRITION

Calories: 445 kcal | Carbohydrates: 28 g | Protein: 32 g | Fat: 24 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 141 mg | Sodium: 1176 mg | Potassium: 940 mg | Fiber: 9 g | Sugar: 12 g | Vitamin A: 941 IU | Vitamin C: 7 mg | Calcium: 795 mg | Iron: 2 mg | Net Carbs: 19 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: Italian

Keyword: baked eggplant recipe, eggplant recipe, how to cook eggplant

INGREDIENTS



• ▢4 medium-sized eggplants

• ▢salt

• ▢olive oil, for brushing

• ▢3 cups part-skim ricotta cheese

• ▢1 cup crumbled feta cheese

• ▢1½ cups shredded part-skim mozzarella, divided

• ▢½ cup grated parmesan, divided

• ▢4 cloves garlic, minced

• ▢2 eggs, beaten

• ▢1 teaspoon salt

• ▢½ teaspoon fresh ground black pepper

• ▢1 jar (24-ounces) marinara

INSTRUCTIONS



Prepare the eggplants.

• Preheat the oven to 400˚F and lightly grease a 9×13 baking dish with cooking spray; set aside.

• Cut eggplants lengthwise into 1/4-inch thick slices; you should get about 16 slices total.

• Arrange the slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes. Then, using a paper towel, pat dry the eggplants.

• Brush both sides of the eggplant slices with olive oil and transfer them back to the baking sheets in a single layer.

• Roast the eggplant for about 8 minutes; flip over and continue to roast for 5 more minutes or until tender. Remove from oven and let cool.

Prepare the cheese filling.

• Meanwhile, in a large mixing bowl, combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt, and pepper; mix and stir until well incorporated.

• Spread 1/2 cup of marinara sauce onto the bottom of the baking dish.

• Evenly divide the ricotta mixture among the eggplant slices and spread it down the center of each slice. Roll up the eggplant slices and place them seam-side down in the baking dish over the marinara sauce.

• Use any leftover cheese mixture to spoon around the eggplant rollups.

• Top the eggplants with the remaining marinara sauce and sprinkle with the remaining mozzarella and Parmesan.

• Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 15 minutes, or until lightly browned and bubbly.

• Remove from oven and let stand for about 10 minutes before serving.

 

[Bullwinkle]

This will definitely be on my menu next week!! Not sure about all the cheese, but I will do as per recipe, and make changes to suit my preference for the next time!!
Thank you for sharing

 

[Babybird]

This will definitely be on my menu next week!! Not sure about all the cheese, but I will do as per recipe, and make changes to suit my preference for the next time!!
Thank you for sharing

The taste you will savour. I love eggplants and this I would make twice week. But it comes down choice hope you enjoy I have an eggplant salad recepie you would love.