Eggplant Rollatini Recipe – Italian Special
Eggplant Rollatini is a delicious Italian dish where thinly sliced eggplant is rolled around a creamy ricotta and spinach filling, baked with marinara sauce and topped with melted cheese.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Eggplant Rollatini Recipe Ingredients:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- Salt, for sweating eggplant slices
- Olive oil, for brushing eggplant slices
- 500g ricotta cheese
- 200g spinach, fresh or frozen, chopped and drained
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 500ml marinara sauce
- 150g mozzarella cheese, grated
- Fresh basil leaves, for garnish
Prepare Eggplant:
Slice eggplant and sweat with salt for 20-30 mins.
Rinse, pat dry, brush with olive oil, grill until tender.
Make Filling:
Mix ricotta, spinach, garlic, oregano, basil, salt, pepper, and egg.
Assemble:
Spread ricotta mixture on eggplant slices, roll up, place seam side down.
Sauce and Bake:
Pour marinara sauce over rolls, sprinkle with mozzarella.
Bake covered for 30 mins, uncover and bake 15 mins until browned.
Finish:
Garnish with basil leaves, serve hot.
Recipe Notes:
Salting and sweating the eggplant slices helps remove bitterness and excess moisture.
Adjust seasoning and herbs in the ricotta filling to suit your taste.
This dish can be prepared ahead of time and baked just before serving, making it a great option for entertaining.
