Baked Eggplant Rollatini with Ricotta

• 1 large eggplant, sliced into 12 long strips
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1 (24-ounce) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 400°F. Arrange eggplant slices on a baking sheet, sprinkle with salt, and roast for 20 minutes, flipping halfway through.
2. 2 In a bowl, mix ricotta, 1/4 cup Parmesan, egg, garlic, basil, and black pepper.
3. 3 Once eggplant is tender, reduce oven temperature to 375°F.
4. 4 Lay out eggplant slices and spread a generous spoonful of ricotta mixture on each, then roll up.
5. 5 Spread half of the marinara sauce in a 9x13-inch baking dish. Place eggplant rolls seam-side down in the dish.
6. 6 Top with remaining marinara sauce, mozzarella, and 1/4 cup Parmesan. Sprinkle with red pepper flakes if desired.
7. 7 Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

Equipment

• baking sheet
• 9x13-inch baking dish
• oven

Variations

• Add sautéed spinach to the ricotta filling for extra greens.
• Use part-skim ricotta for a lighter option.

Substitutions

• Substitute part-skim mozzarella for a lower-fat version.
• Use marinara sauce with no added sugar if preferred.

Pairings

• Garlic bread
• A crisp Caesar salad

Nutrition

Tips

• For best flavor, let the eggplant rest on a rack for 30 minutes after salting to draw out excess moisture.
• Prepare ahead by assembling the dish and refrigerating overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in foil at 350°F until heated through.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a glass of red wine for a complete Italian feast.

FAQ