Description
A delightful and creamy eggplant rollatini filled with ricotta, fresh herbs, and homemade marinara, perfect for family gatherings.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise
- 1 cup ricotta cheese
- 1 cup fresh mozzarella, shredded
- 2 cups marinara sauce
- 1 egg
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Pepper, to taste
- Olive oil, for roasting
Instructions
- Preheat oven to 400°F (200°C).
- Slice the eggplants lengthwise into ¼ inch thick slices and sprinkle with salt; let sit for 30 minutes.
- Rinse the salt off and pat the slices dry. Brush both sides with olive oil and roast for 15-20 minutes until tender.
- Mix ricotta, half of the mozzarella, fresh herbs, and egg in a bowl until combined.
- Spread marinara sauce on the bottom of a baking dish.
- Spoon a generous amount of the ricotta mixture onto one end of each eggplant slice, roll tightly, and place seam-side down in the dish.
- Top with remaining marinara and mozzarella.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving, garnished with fresh basil.
Notes
For a gluten-free version, ensure the marinara is gluten-free. Consider adding spinach or mushrooms to the filling for extra flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 75mg
Keywords: eggplant, rollatini, vegetarian, Italian recipe, comfort food