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)
Instructions
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Preheat your oven to 375°F (190°C).
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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, turning halfway, until tender and slightly golden.
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Prepare the filling by mixing the ricotta cheese, spinach, parmesan cheese, egg, Italian seasoning, sea salt, and black pepper in a bowl.
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Once eggplant strips are roasted, place a spoonful of the ricotta mixture on one end of each strip and roll it up tightly. Place each roll seam-side down in a baking dish.
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Spread 1/2 cup of marinara sauce in the bottom of the baking dish. Arrange the eggplant rolls over the sauce, then top with the remaining marinara sauce and shredded mozzarella.
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Cover the dish with foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
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Garnish with fresh basil before serving, if desired.
Notes
To prevent sogginess, salt the eggplant slices and let them sit for 10-15 minutes to draw out excess moisture before roasting.
You can customize the filling with vegan cheese or add ground meat like chicken or turkey for a non-vegetarian version.
Eggplant Rollatini is perfect for meal prep, and leftovers can be stored for up to 3 days in the fridge.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course, Vegetarian, Italian
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
