Ingredients
For the Eggplant:
- 2 large eggplants
- Olive oil, for brushing
- Salt, for drawing out moisture
For the Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley or basil, chopped
- 1 cup shredded mozzarella cheese (divided)
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- Extra Parmesan and mozzarella for topping
How to Make Eggplant Rollatini
1. Prepare the Eggplant
- Slice eggplants lengthwise into 1/4-inch thick slices.
- Sprinkle slices with salt and let sit for 30 minutes to draw out moisture.
- Pat dry with paper towels.
2. Cook the Eggplant
- Preheat oven to 400°F (200°C).
- Lightly brush both sides of the slices with olive oil.
- Place on a baking sheet and bake for 10–12 minutes until pliable.
- Alternatively, grill slices on a stovetop grill until soft and slightly charred.
3. Make the Filling
- In a bowl, mix ricotta, Parmesan, egg, salt, pepper, Italian seasoning, chopped herbs, and half the mozzarella.
4. Assemble the Rollatini
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of filling on one end of each eggplant slice.
- Roll up tightly and place seam-side down in the dish.
- Repeat with remaining slices.
5. Bake
- Pour the remaining marinara sauce over the rolls.
- Top with the rest of the mozzarella and a sprinkle of Parmesan.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes until bubbly and golden.