Eggplant Rollatini

Indulge in the irresistible layers of flavor with this comforting Eggplant Rollatini recipe, a perfect fusion of creamy, cheesy goodness and wholesome vegetables. Tender roasted eggplant slices are rolled around a luscious filling of ricotta, mozzarella, and parmesan cheeses, brightened with fresh spinach, garlic, and aromatic oregano. Bathed in rich marinara sauce and topped with a golden, bubbly layer of melted cheese, this dish is oven-baked to perfection and garnished with fragrant basil for a fresh finish. Ideal for a hearty weeknight dinner or an elegant vegetarian main course, this Italian-inspired classic delivers both nutrition and indulgence. Ready in just about an hour, it’s an easy-to-follow recipe that’s sure to impress! Keywords: Eggplant Rollatini recipe, baked stuffed eggplant, vegetarian main course, cheesy Italian dinner, hearty weeknight meal.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 4 tablespoons olive oil
• 1 cup ricotta cheese
• 1 cup parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 1 large egg
• 1 cup spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 cups marinara sauce
• 0.25 cup fresh basil, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into thin slices, about 1/4-inch thick.

Step 3

Brush each eggplant slice with olive oil and season with salt and pepper.

Step 4

Place the eggplant slices on a baking sheet and roast in the oven for 10-12 minutes, or until tender. Remove from the oven and let them cool slightly.

Step 5

In a bowl, combine ricotta cheese, half of the grated parmesan, half of the shredded mozzarella, the egg, chopped spinach, minced garlic, salt, black pepper, and dried oregano. Mix well until all ingredients are incorporated.

Step 6

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Step 7

Take a roasted eggplant slice and place a spoonful of the ricotta mixture onto one end. Roll the eggplant slice up, securing the filling inside. Place the roll seam-side down in the prepared baking dish.

Step 8

Repeat the process with the remaining eggplant slices and filling.

Step 9

Once all rolls are in the dish, pour the remaining marinara sauce over the top.

Step 10

Sprinkle the remaining parmesan and mozzarella cheeses evenly over the rolls.

Step 11

Bake in the preheated oven for about 20-25 minutes, until the cheese is bubbly and golden.

Step 12

Garnish with chopped fresh basil before serving.

Nutrition Facts

Serving size	1022.4 grams (1022.4g)

Amount per serving	% Daily Value*
Calories	1729

Total Fat 134.80g	173%
Saturated Fat 63.00g	315%
Polyunsaturated Fat 4.00g
Cholesterol 616mg	205%
Sodium 4319mg	188%
Total Carbohydrate 48.00g	17%
Dietary Fiber 6.50g	23%
Total Sugars 10.60g
Protein 105.10g	210%

Vitamin D 41IU	205%
Calcium 3370mg	259%
Iron 6mg	34%
Potassium 1236mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 23.0%

Carbs: 10.5%