Eggplant Rollatini (v) Recipe
Ricotta, Parmesan, Basil
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.
Rollatini Components
Method
Preparation Instructions
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into thin slices. Brush both sides with olive oil, sprinkle with salt, black pepper, and garlic powder. Place on a baking sheet and roast for about 20 minutes until soft and slightly golden.
- 2
Make the Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped basil, salt, and black pepper. Mix well until all ingredients are combined.
- 3
Assemble the Rollatini
Remove the roasted eggplant from the oven. Take a slice of eggplant, place about 2 tablespoons of the ricotta filling at one end, and roll it up. Repeat with the remaining slices.
- 4
Prepare for Baking
Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the rolled eggplants seam-side down in the dish. Pour the remaining marinara sauce over the top and sprinkle with shredded mozzarella cheese.
- 5
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 6
Serve
Let the rollatini cool for a few minutes before serving. Garnish with fresh basil if desired.
