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Eggplant Rollatini with Ricotta Filling

This easy eggplant rollatini recipe is a comforting vegetarian dinner idea packed with creamy ricotta and marinara.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Casserole
Cuisine: Italian
Keywords: comfort food, dinner recipes, easy recipes, low carb recipes, quick and easy recipes, recipes for dinner, vegetarian recipes
Servings: 4 servings
Author: Patricia

Ingredients

  • 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese, divided
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush eggplant slices with olive oil and season with salt and pepper. Roast for 15-20 minutes until tender.
  3. In a bowl, combine ricotta, Parmesan, egg, 1 cup of mozzarella, garlic, and oregano.
  4. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  5. Spoon ricotta filling onto each eggplant slice and roll up tightly.
  6. Place rolled eggplants seam-side down in the baking dish. Pour remaining marinara sauce on top and sprinkle with remaining mozzarella.
  7. Bake uncovered for 20-25 minutes until bubbly and golden. Garnish with fresh basil before serving.

Notes

You can grill the eggplant slices instead of roasting for a smokier flavor. Make it ahead by assembling a day in advance and baking just before serving.