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–+ servings
eggplant roll ups being removed from a baking sheet with cheese strings

Eggplant Rollatini

Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings 6 servings
Calories 259kcal

Ingredients

For the Eggplant:

  • 2 large eggplants
  • Olive oil or cooking spray

For the Filling:

  • 1 cup ricotta cheese
  • 1 cup mozzarella shredded
  • 1/2 cup Parmesan grated
  • 1 egg
  • 2 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper

For the Topping:

  • 2 cups marinara sauce store-bought or homemade
  • 1/2 cup mozzarella shredded
US Customary - Metric

Instructions

  • Preheat oven to 350 F. Option to line 2 rimmed baking sheets with parchment paper for easy clean up. Cut off the eggplant stem and slice lengthwise into 1/4" steaks. (Option to peel before slicing, although not necessary.)
  • Place eggplant on prepared baking sheets and spray with cooking spray (or brush with oil) on both sides. Bake in preheated oven for 15-20 minutes, until softened. This releases excess moisture and makes the eggplant easier to roll.
  • In a bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, garlic, chopped basil, salt, and pepper. Mix until well combined.
  • Spread a spoonful of the filling onto each cooled eggplant slice. Roll them up and place them seam-side down in a 9x13" baking dish. Pour marinara sauce over the rolled eggplant. Sprinkle additional shredded mozzarella on top.
  • Bake in the oven for 25-30 minutes or until the cheese is bubbly and golden.
  • Garnish with fresh basil or parsley if desired. Serve the Eggplant Rollatini hot and enjoy!

Nutrition

Calories: 259kcal | Total Carbohydrates: 16g | Protein: 17g | Fat: 15g | Sodium: 1132mg | Fiber: 6g | Sugar: 9g | Net Carbs: 10g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com