Description
This Eggplant Rollatini is a cheesy, comforting, and low-carb Italian dish that’s gluten-free and vegetarian! Thinly sliced eggplant is stuffed with creamy ricotta, Parmesan, and fresh basil, then baked with rich marinara sauce and melty mozzarella. A delicious and healthier alternative to traditional pasta-based dishes!
Ingredients
Scale
Produce:
- 2 large eggplants, sliced lengthwise (1/4-inch thick)
- 3 tbsp fresh basil, chopped
- 1 small handful fresh basil leaves (for garnish)
- 2 garlic cloves, minced
Refrigerated:
- 1 egg, beaten
Condiments:
- 2 1/2 cups marinara sauce
Baking & Spices:
- 1/2 tsp black pepper
- 1/4 tsp salt
Dairy:
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
1. Prepare the Eggplant:
- Preheat oven to 375°F (190°C).
- Lay eggplant slices on a baking sheet and sprinkle with salt. Let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- Bake for 10 minutes until soft and pliable. Set aside.
2. Make the Cheese Filling:
- In a mixing bowl, combine:
- Ricotta cheese
- Parmesan cheese
- Chopped basil
- Minced garlic
- Egg
- Black pepper
- Mix until smooth and well incorporated.
3. Assemble the Rollatini:
- Spread 1 cup marinara sauce in a 9×13-inch baking dish.
- Place 1–2 tbsp of the ricotta mixture onto each eggplant slice and roll up tightly.
- Place the rolled eggplant seam-side down in the dish.
4. Bake:
- Pour the remaining 1½ cups marinara sauce over the rollatini.
- Sprinkle with mozzarella cheese and extra Parmesan.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for another 10 minutes, until cheese is bubbly and golden.
5. Serve & Enjoy:
- Garnish with fresh basil leaves before serving.
- Serve hot with a side salad or garlic bread!
Notes
- For extra flavor, grill the eggplant slices instead of baking them before rolling.
- Make it dairy-free by using a plant-based ricotta and mozzarella alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes or microwave until warm.
