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Eggplant Rollatini

A delightful Mediterranean dish featuring rolled eggplant filled with creamy ricotta, spinach, and marinara sauce, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium eggplants, sliced lengthwise into 1/4 inch (0.6 cm) planks
  • 1 cup ricotta cheese
  • 1 cup packed chopped spinach, squeezed out excess water
  • 1/2 cup grated Parmesan cheese Additional for topping if desired
  • 1 large egg
  • 1 cup marinara sauce Divided
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Slice the eggplants lengthwise into 1/4 inch (0.6 cm) planks.
  3. Brush both sides lightly with olive oil and arrange on a baking sheet.
  4. Bake for 10 minutes until just tender.
Filling Preparation
  1. While the eggplants are baking, mix together the ricotta, chopped spinach, Parmesan, egg, salt, and pepper in a bowl until well combined.
Assembly
  1. Spread half of the marinara sauce in a baking dish.
  2. Place a heaping tablespoon of the filling at one end of each eggplant slice and roll it up snugly.
  3. Arrange the rolls seam-side down in the dish, cover with the remaining marinara sauce, and sprinkle with extra Parmesan if desired.
Baking
  1. Bake for 25 minutes, or until the dish is golden and bubbly.

Notes

Eggplant Rollatini is best served hot and fresh from the oven. Garnish with additional grated Parmesan and fresh herbs, such as basil or parsley, for an extra burst of flavor. Pair it with a green salad, garlic bread, or a side of roasted vegetables for a complete meal. This dish can also be refrigerated and reheated, making it a great option for meal prep or leftovers.