Eggplant Rollatini

• 1 large eggplant, sliced into 1/4-inch rounds
• 1 cup marinara sauce
• 8 oz ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• 2 cups shredded mozzarella for topping
• Fresh basil for garnish (optional)

Steps

1. 1 Preheat oven to 375°F. Salt eggplant slices and let sit for 10 minutes, then rinse and pat dry.
2. 2 Roast eggplant slices on a baking sheet for 15 minutes, flipping halfway through.
3. 3 Mix ricotta, half the mozzarella, Parmesan, egg, salt, and pepper in a bowl.
4. 4 Spread a thin layer of marinara in a baking dish. Spoon ricotta mixture onto eggplant slices and roll up.
5. 5 Arrange rolls seam-side down in the dish, cover with remaining marinara, and top with 2 cups mozzarella.
6. 6 Bake covered for 25 minutes, then uncover and bake another 10 minutes until golden.
7. 7 Garnish with fresh basil before serving, if desired.

Nutrition

Tips

• Use parchment paper to prevent sticking.
• For a lower-carb option, reduce the amount of marinara sauce.
• Ensure eggplant is well-drained to avoid a watery casserole.
• Substitute part-skim ricotta for a lighter version.
• Make ahead and bake straight from the fridge!

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze uncooked rolls for up to 1 month; thaw and bake.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a cozy meal.
• Add a side of roasted vegetables.
• Enjoy with a glass of red wine.

FAQ