Eggplant Rollatini Recipe
Make Eggplant Rollatini Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Sauce
Method
Preparation and Cooking
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and sprinkle with salt and black pepper. Place the slices on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly golden.
- 2
Prepare the Filling
While the eggplant is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add spinach and cook until wilted, about 3-4 minutes. In a large bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, sautéed spinach, basil, salt, and black pepper. Mix well until all ingredients are combined.
- 3
Assemble the Rollatini
Once the eggplant slices are done roasting, let them cool slightly. Take one slice, place a spoonful of the cheese filling at one end, and roll it up tightly. Repeat with the remaining slices and filling.
- 4
Prepare the Baking Dish
Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the eggplant rollatini seam side down in the dish. Pour the remaining marinara sauce over the top and sprinkle with the rest of the mozzarella and Parmesan cheese.
- 5
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil if desired.