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Baked Eggplant Rollatini in a baking dish.

Eggplant Rollatini Recipe

Katerina | Diethood
Eggplant Rollatini is made of eggplant rollups stuffed with a cheesy ricotta blend and baked in a delicious marinara sauce.
Servings : 6 Servings
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes

Ingredients
  

  • 4 medium-sized eggplants
  • salt
  • olive oil, for brushing
  • 3 cups part-skim ricotta cheese
  • 1 cup crumbled feta cheese
  • cups shredded part-skim mozzarella, divided
  • ½ cup grated parmesan, divided
  • 4 cloves garlic, minced
  • 2 eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 jar (24-ounces) marinara sauce

Instructions
 

Prepare the eggplants.
  • Preheat the oven to 400˚F and lightly grease a 9x13 baking dish with cooking spray; set aside.
  • Cut eggplants lengthwise into 1/4-inch thick slices; you should get about 16 slices total. 
  • Arrange the slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes. Then, using a paper towel, pat dry the eggplants.
  • Brush both sides of the eggplant slices with olive oil and transfer them back to the baking sheets in a single layer.
  • Roast the eggplant for about 8 minutes; flip over and continue to roast for 5 more minutes or until tender. Remove from oven and let cool.
Prepare the cheese filling.
  • Meanwhile, in a large mixing bowl, combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt, and pepper; mix and stir until well incorporated.
  • Spread 1/2 cup of marinara sauce onto the bottom of the baking dish.
  • Evenly divide the ricotta mixture among the eggplant slices and spread it down the center of each slice. Roll up the eggplant slices and place them seam-side down in the baking dish over the marinara sauce.
  • Use any leftover cheese mixture to spoon around the eggplant rollups.
  • Top the eggplants with the remaining marinara sauce and sprinkle with the remaining mozzarella and Parmesan.
  • Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 15 minutes, or until lightly browned and bubbly.
  • Remove from oven and let stand for about 10 minutes before serving.

Notes

  • Salting The Eggplant removes moisture and reduces bitterness.
  • Cheese Consistency: Blend the cheeses until completely incorporated.
  • Avoid Overfilling: This ensures easy rolling without spillage during baking.
  • Serving: Pair with spaghetti or garlic bread for added indulgence.
  • Storage: Refrigerate leftovers for up to 3 days; consider freezing for longer.
  • To Freeze: Store the baked and completely cooled rollups in a plastic food storage container with an airtight lid and place them in the freezer for up to two months. 

Nutrition

Calories: 445 kcal | Carbohydrates: 28 g | Protein: 32 g | Fat: 24 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 141 mg | Sodium: 1176 mg | Potassium: 940 mg | Fiber: 9 g | Sugar: 12 g | Vitamin A: 941 IU | Vitamin C: 7 mg | Calcium: 795 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: baked eggplant recipe, eggplant recipe, how to cook eggplant