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Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

Eggplant Rollatini Recipe

Katerina | Diethood
Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.
Servings : 6 Servings
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

Ingredients
  

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

Instructions
 

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

Notes

 
MAKE AHEAD OF TIME: Store the prepared 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: 443 kcal | Carbohydrates: 32 g | Protein: 29 g | Fat: 23 g | Saturated Fat: 13 g | Cholesterol: 128 mg | Sodium: 1627 mg | Potassium: 1290 mg | Fiber: 10 g | Sugar: 17 g | Vitamin A: 1335 IU | Vitamin C: 15.3 mg | Calcium: 678 mg | Iron: 2.9 mg | Net Carbs: 22 g

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