Go Back
Welcome to the savory world of Eggplant Rollatini Delight, a dish that perfectly embodies the essence of Italian comfort food while catering to vegetarians and meat-lovers alike. This delightful recipe transforms tender slices of eggplant into a deliciously stuffed roll, filled with creamy ricotta, savory mozzarella, and fragrant basil, all slathered in a rich marinara sauce. As you take a bite, your taste buds will dance with joy, experiencing the harmonious blend of flavors and textures that this dish offers.

Eggplant Rollatini

Discover the deliciousness of Eggplant Rollatini Delight, a vegetarian masterpiece that marries Italian comfort with vibrant flavors. This dish features tender eggplant slices stuffed with creamy ricotta, savory mozzarella, and fresh herbs, all drenched in rich marinara sauce. Perfect for family dinners or elegant gatherings, it’s as satisfying as it is beautiful. Elevate your cooking with this delightful recipe! #EggplantRollatini #VegetarianRecipes #ComfortFood #ItalianCuisine #HealthyEating #FoodieFavorites
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

1/4 cup fresh basil, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

3 cups marinara sauce

1 tablespoon olive oil

Instructions
 

Prep the Eggplants: Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

    Roast the Eggplants: Preheat oven to 400°F (200°C). Brush each slice of eggplant with olive oil on both sides and arrange them on a baking sheet. Roast for about 20-25 minutes or until tender and slightly golden. Set aside to cool.

      Make the Filling: In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, spinach, basil, garlic powder, onion powder, salt, and pepper. Mix until well combined.

        Assemble the Rollatini: Spoon about 2 tablespoons of the filling onto one end of a roasted eggplant slice. Roll it up tightly and place seam-side down in a greased baking dish. Repeat with the remaining slices.

          Add Sauce: Pour marinara sauce evenly over the assembled eggplant rolls. Sprinkle the remaining mozzarella cheese over the top.

            Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes or until bubbly and golden on top.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with extra basil if desired and serve warm.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6