Eggplant Rollatini

Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce - the most perfect, low carb, Italian dish that the whole family will enjoy.

Course Main Course

Cuisine American, Italian

Keyword baked eggplant rollatini, how to make eggplant rollatini, what is eggplant rollatini

Freezer Friendly Yes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 263kcal

Author Bethany Kramer

Ingredients

2 large eggplants, sliced lengthwise (1/4-inch thick slices)
1 cup ricotta cheese
1/2 cup parmesan cheese, shredded plus additional parmesan for dusting over top of the dish
1 egg
2 garlic cloves, minced
3 Tablespoon fresh basil, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara
1/2 cup mozzarella cheese
fresh basil, chopped

Instructions

Preheat oven to 400F.
Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.
Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.
Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.
Prepare rollatini: Then spread a layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.
Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!

Video

Notes

Reheating tips: preheat oven to 350F, place the rollatini in an oven-safe dish and cover with foil. Heat until warm (about 10-15 minutes).

Freezing tips: Prepare rollatini as directed, but don't bake. Cover completely with plastic wrap first and then foil. Freeze for up to 1-2 months, then let thaw at room temperature and bake as the recipe instructs.

Nutrition