Why You’ll Love This Recipe

Eggplant Rollatini is the perfect way to enjoy the flavors of a classic Italian dish without the heaviness of pasta. The thin slices of eggplant are baked to perfection, filled with a creamy ricotta and spinach mixture, and topped with marinara sauce and melted mozzarella. It’s the ideal dish for those seeking a lighter, yet equally satisfying, alternative to lasagna or manicotti. Plus, it’s easy to make, customizable, and a great option for meal prep. Whether you serve it for dinner or impress guests at a gathering, Eggplant Rollatini is bound to become a favorite in your recipe rotation.

Ingredients

Manicotti noodles:
1.5 lbs Eggplant
2 tbsp Olive oil
1/2 tsp Sea salt
1/4 tsp Black pepper

Filling:
10 oz Whole milk ricotta cheese
8 oz Frozen spinach (thawed and drained)
1/3 cup Grated parmesan cheese
1 large Egg
1 tsp Italian seasoning
1/8 tsp Sea salt
1/8 tsp Black pepper

Assembly:
1 cup Marinara sauce
1 cup Mozzarella cheese (shredded)
Fresh basil (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant lengthwise into thin strips, about 1/4 inch thick. Lay them out on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Roast the eggplant for 15-20 minutes or until tender and slightly golden, turning halfway through.
3. While the eggplant is roasting, prepare the filling. In a medium-sized bowl, combine the ricotta cheese, spinach, parmesan cheese, egg, Italian seasoning, sea salt, and black pepper. Mix well until fully combined.
4. Once the eggplant strips are ready, take each strip and place a spoonful of the ricotta mixture on one end. Roll it up tightly and place it seam side down in a baking dish.
5. Spread 1/2 cup of marinara sauce on the bottom of the baking dish. Arrange the eggplant rolls over the sauce, then top with the remaining marinara sauce and shredded mozzarella cheese.
6. Cover the dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. If desired, garnish with fresh basil before serving.

Servings and Timing

This recipe yields approximately 4-6 servings, depending on the size of the rolls. It takes about 40 minutes of preparation time and 25 minutes of cooking time, making it a total of around 1 hour from start to finish.

Variations

• Vegan Version: Swap the ricotta cheese with a plant-based ricotta and use dairy-free mozzarella.
• Add Meat: If you prefer a meaty version, add ground turkey, chicken, or beef to the filling mixture.
• Other Greens: Instead of spinach, you can use other greens like kale or arugula for a different flavor profile.
• Spicy Kick: Add red pepper flakes or a few drops of hot sauce to the filling or marinara sauce for a spicy twist.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the rolls in a baking dish and cover with foil. Heat in a preheated 350°F (175°C) oven for about 15-20 minutes, or until warmed through. You can also microwave individual portions for about 1-2 minutes.

FAQs

How do I make sure the eggplant slices don’t become too soggy?

To prevent sogginess, be sure to salt the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture before baking or roasting.

Can I use another type of cheese for the filling?

Yes, you can substitute the ricotta with cottage cheese or a vegan cheese option if you prefer.

Can I prepare the eggplant rollatini in advance?

Yes, you can assemble the rollatini up to a day ahead and store it covered in the fridge. When ready to bake, simply preheat the oven and bake as directed.

Can I freeze eggplant rollatini?

Yes, you can freeze the assembled eggplant rollatini. Cover the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2-3 months. To reheat, bake from frozen, adding extra time as needed.

How do I make sure the eggplant is tender?

Roasting the eggplant slices until they are golden and tender ensures they will roll up easily and have the best texture. If they seem too tough, give them a little extra time in the oven.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works just as well! Just sauté it to wilt, then drain and chop it before adding to the filling.

Is there a gluten-free version of this recipe?

Yes, this recipe is naturally gluten-free, as it uses eggplant instead of pasta. Just make sure the marinara sauce and cheese are gluten-free.

Can I make this dish ahead of time for a party?

Absolutely! Eggplant Rollatini makes a great dish to prepare ahead of time. Simply assemble it, refrigerate it, and bake it the day of your event.

What can I serve with eggplant rollatini?

Eggplant Rollatini pairs well with a fresh salad, garlic bread, or a side of roasted vegetables for a complete meal.

How do I know when the eggplant rollatini is done?

The dish is ready when the cheese on top is melted and bubbly, and the eggplant is tender. You can also test the filling by poking a fork into the center—if it’s hot all the way through, it’s ready.

Conclusion

Eggplant Rollatini is a delicious and versatile dish that combines the best of Italian comfort food with a healthy twist. Whether you’re a vegetarian or simply craving something lighter, this recipe offers a satisfying, flavorful meal that will quickly become a favorite in your household. From its savory ricotta filling to the perfect balance of marinara sauce and mozzarella, it’s an irresistible dish that will delight every palate.

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